Parmesan Crusted Tilapia served with a Balsamic Reduction on Spaghetti Squash

Parmesan Crusted Tilapia served on Spaghetti Squash with a Balsamic ReductionI 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
Salt (optional)
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)

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