low carb Mediterranean fish and spaghetti squash.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese has fewer calories and similar texture.

white fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein while being a plant-based option.

Pre-cook the spaghetti squash by cutting it in half and placing it on a rack to sweat for 15-30 minutes, then pat dry.

Season the spaghetti squash with salt and place it in the oven.

Prepare the flounder fillets by seasoning them with ghee, lemon juice, lemon pepper seasoning, and Mediterranean seasoning.

Preheat the oven to 350°F (175°C) for baking the fish.

Place the seasoned flounder fillets in a skillet for baking.

In a separate skillet, heat about a tablespoon of olive oil over medium-high heat.

Add 8 oz of home canned mushrooms to the skillet and sauté.

Add approximately 2 cups of whole grape tomatoes to the skillet and cover with a lid to burst the tomatoes.

Once the tomatoes burst, add 1/4 teaspoon of red pepper flakes, 4 cloves of roughly chopped garlic, 1/4 cup of chopped fresh basil, and 1/2 teaspoon of cracked black pepper to the skillet.

Mix all ingredients in the skillet and turn off the heat.

Add the cooked spaghetti squash to the skillet mixture but do not add cheese yet.

Squeeze about a teaspoon of lemon juice into the mixture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens