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Baked Rhubarb and Ginger Cod Over Sauteed Minty Spaghetti Squash
EDIBLE INDY16Ingredients
50Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups rhubarb (fresh diced, leaves removed and discarded)
- 1 tsp. ginger (finely chopped)
- 1/4 cup maple syrup
- 1 tsp. salt
- 1/2 tsp. jalapeño pepper (chopped)
- 8 oz. fresh cod (wild caught, sustainable, ask your trusted fishmonger)
- 1 tsp. extra-virgin olive oil
- salt
- pepper
- paprika
- 2 cups spaghetti squash (cooked)
- 1 Tbsp. mint (finely chopped)
- 1 Tbsp. chopped parsley (finely)
- 1 Tbsp. extra-virgin olive oil
- salt
- pepper
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1000mg42% |
| Potassium380mg11% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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