Grilled Flounder Spaghetti Squash w/ Tomato-Carrot Sauce
1 large or 2 small spaghetti squashes (or 4 servings of gluten free spaghetti)
1 package Pacific Sustainable Seafood GF Italian Breaded Flounder
1 jar tomato sauce
2 cups shredded carrots
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Slice spaghetti squash open and scoop out the seeds. Place both halves on the baking sheet, rubbing all sides with olive oil. Place face down on the baking sheet and roast for 25-30 minutes in the oven until you can easily pierce the shells with a fork.
- In the meantime, heat a generous splash of olive oil in both a medium stockpot and medium skillet, both over medium-high heat. Add shredded carrots to the stockpot and cook for 4-5 minutes until they soften. Add fish to the hot skillet, cooking for 4-5 minutes on the first side, or until you have a good sear. Flip and cook for another 3-4 minutes until done. Slice into pieces when done and set aside.
- Add tomato sauce to the carrots and stir to combine. Leave sauce as is, or puree with a blender if you prefer a smoother texture. When spaghetti squash is done, remove from the oven and scrape the insides into the sauce pot or a mixing bowl. Gently mix with the tomato sauce and add to serving bowls. Top each dish with the crispy fish. Optional to garnish with chopped parsley, basil and fresh parmesan cheese.