I feel like I’ve really outdone myself with this one… I combined a simpler version of my Parmesan Crusted Tilapia with cooked spaghetti squash and topped it off with a balsamic reduction! Less carbs than pasta, plus 25 grams of protein!
1 tilapia loin
Italian Blend Mrs. Dash
Grated parmesan cheese
1 Cup cooked spaghetti squash
1 Tablespoon Melt
1/8 Cup balsamic vinegar
1/2 Tablespoon honey
For the tilapia, lightly spray both sides with olive oil, sprinkle Mrs. Dash Italian Blend seasoning and a tiny bit of salt if you want on one side. Then sprinkle both sides with parmesan. Bake at 400 degrees on a olive oil greased sheet pan for approximately 20 minutes, depending on if it is frozen or not (mine was).
Meanwhile, reheat spaghetti squash (I microwaved mine with a little Melt); find out how to cook the squash here. In a small bowl (to microwave) or a saucepan, heat balsamic vinegar and honey until it is half the volume with a syrupy consistency, this took about 6 minutes in my microwave.
Plate tilapia on the spaghetti squash and drizzle with the balsamic reduction! YUM
(352 calories, 19g carbs, 25g protein)