This Pesto Baked Cod with Spaghetti Squash is a simple yet flavourful dish that combines flaky, tender cod with rich and herby pesto. Served over naturally sweet spaghetti squash, this meal is light, nourishing, and packed with protein and healthy fats.
Ingredients:
- 2 cod fillets (6 oz each)
- 1 small spaghetti squash, cooked and shredded
- 2 tbsp pesto
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
Directions:
- Prepare the Spaghetti Squash: Preheat oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with ½ tbsp olive oil. Place cut-side down on a baking sheet and roast for 35–40 minutes, until fork-tender. Let cool slightly, then use a fork to shred into strands.
- Bake the Cod: Lower oven temperature to 375°F (190°C). Place cod fillets on a parchment-lined baking sheet. Drizzle with the remaining ½ tbsp olive oil, season with salt and pepper, and spread 1 tbsp of pesto over each fillet. Bake for 12–15 minutes or until the cod flakes easily with a fork.
- Assemble and Serve: Divide the spaghetti squash between two plates. Top with the pesto baked cod and drizzle with fresh lemon juice. Enjoy warm!
Estimated Nutrition per Serving (recipe makes 2 servings): 337 Calories; 33g Protein; 12g Carbs; 17g Fat; 2.4g Fiber; 4.4g Sugar
