1. Preheat the oven to 400°F.
  2. Begin by slicing the spaghetti squash in half and scooping and discarding the seeds.
  3. Lightly spray the spaghetti squash with olive oil spray and place cut side down on a sheet pan.
  4. Bake for 40 minutes at 400°F.
  5. While the spaghetti squash is baking, cook the fish fillets in the oven as instructed on packaging and turn halfway through the cook time.
  6. In the final 5-10 minutes before the squash is ready, prepare the alfredo sauce.
  7. In a medium-sized saucepan on medium-high heat, add in the cream cheese, milk, and garlic salt.
  8. Stir well until the cheese is melted and the sauce is formed.
  9. Very carefully remove the spaghetti squash from the oven.
  10. Using an oven mitt, carefully flip the squash over so it is now cut side up.
  11. Add a cooked fish fillet, top with sauce, and sprinkle a dash of parsley and cheese on top.
  12. Broil these on low for 5 minutes or until nicely browned and bubbly on top.
  13. Serve.


4 Gorton’s Seafood Lemon Herb Crunchy Breaded Fish Fillets
2-4 pounds spaghetti squash
Olive oil cooking spray

Alfredo Sauce
8 ounces cream cheese
1/4 cup milk
2 teaspoons garlic salt (or to taste)
Parsley, chopped
Shaved Parmesan

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NEW! Lemon Herb Crunchy Breaded Fish Fillets

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