South of the Border Seafood Spaghetti Bowl
½ teaspoon ground cumin
½ teaspoon ancho chili powder
Pinch of salt
Several grinds fresh ground black pepper
½ Tablespoon olive oil
4 ounce Atlantic cod filet
1 cup cooked spaghetti squash*
2 Tablespoons chopped fresh cilantro
2 Tablespoons diced tomato
¼ avocado, peeled, diced
1 Tablespoon diced onion
Prepare spaghetti squash first.
*To cook spaghetti squash, split lengthwise and scoop out seeds. To bake in oven, place each squash half, cut side down, on a baking sheet and bake at 400F 30-40 minutes, until squash is tender. To cook in microwave, wrap each half of squash in clear wrap and cook on high 7-8 minutes, until tender. Allow squash to cool slightly before using a fork to scrape the flesh from the inside.
When spaghetti squash is done, set aside.
In a small bowl, stir cumin, chili powder, salt and pepper together; set aside.
Preheat oven to 375F and line a baking sheet with foil.
Place fish on foil-lined pan and brush fish filet with oil on both sides, then sprinkle spice mixture onto fish, rubbing into the filet.
Bake 15 minutes, until cooked through.
While the fish bakes, toss spaghetti squash with cilantro, tomato, avocado and onion. Place in serving dish.
When fish is cooked through, place on top of spaghetti squash and serve immediately. Garnish with lime wedge if desired.