flyinglentris
Disabled and Retired Veteran
Red Snapper, Quinoa and Spaghetti Squash Plate:
Ingredients:
1) Red Snapper - 1 fillet
2) Quinoa, white - 1/2 cup
3) Spaghetti squash - 1/2
4) Spinach - 1/2 to 1 cup
5) Butter - 2 to 4 tspns.
6) Cream cheese - 2 tblspns.
7) Half n half - 1/8 cup
8) Tomato, Roma - 1
9) Basil, sweet - 1 tspn.
10) Pepper, black - 1 tspn.
11) Parmesan cheese - as preferred.
12) Lime juice - as preferred.
13) Wine, Albariño - as preferred
14) Water - as required
Procedure:
1) Allow the butter to soften, before starting.
2) Boil quinoa in twice as much water (1 cup).
3) Cover the pot, turn off heat and allow to steam.
4) Set aside and allow to cool.
5) Cut the spaghetti squash in half, lengthwise.
6) Remove the seeds from the halves of the squash.
7) Punch holes with a fork in the bottoms of each squash half.
8) Butter the insides of the squash halves.
9) Sprinkle with black pepper.
10) Place the squash halves face down on parchment paper.
11) Bake the squash halves until soft, but still somewhat rigid.
NOTE: Bake for approximately 30 to 40 minutes at 350F.
12) Use a fork to strip out the squash as stringy strips.
NOTE: Only 1/2 a squash is required for this recipe, but both halves of the squash can be baked and stripped out, with the remaining half being refrigerated for later use.
13) Pan fry the red snapper with lime juice and wine.
14) Break the fish as it cooks, into pieces.
15) Allow to cool.
16) Blend the cream cheese, 1 tspn. lime juice, wine and half n half.
17) Mix in the basil.
18) Cover a plate with baby spinach.
19) Top the spinach with quinoa.
20) Pour the cream cheese sauce over the quinoa.
21) Cover with spaghetti squash.
22) Dice the tomato.
23) Cover the cream cheese sauce with tomato.
24) Add the red snapper over all.
25) Sprinkle on Parmesan cheese.
26) Serve cold.
Ingredients:
1) Red Snapper - 1 fillet
2) Quinoa, white - 1/2 cup
3) Spaghetti squash - 1/2
4) Spinach - 1/2 to 1 cup
5) Butter - 2 to 4 tspns.
6) Cream cheese - 2 tblspns.
7) Half n half - 1/8 cup
8) Tomato, Roma - 1
9) Basil, sweet - 1 tspn.
10) Pepper, black - 1 tspn.
11) Parmesan cheese - as preferred.
12) Lime juice - as preferred.
13) Wine, Albariño - as preferred
14) Water - as required
Procedure:
1) Allow the butter to soften, before starting.
2) Boil quinoa in twice as much water (1 cup).
3) Cover the pot, turn off heat and allow to steam.
4) Set aside and allow to cool.
5) Cut the spaghetti squash in half, lengthwise.
6) Remove the seeds from the halves of the squash.
7) Punch holes with a fork in the bottoms of each squash half.
8) Butter the insides of the squash halves.
9) Sprinkle with black pepper.
10) Place the squash halves face down on parchment paper.
11) Bake the squash halves until soft, but still somewhat rigid.
NOTE: Bake for approximately 30 to 40 minutes at 350F.
12) Use a fork to strip out the squash as stringy strips.
NOTE: Only 1/2 a squash is required for this recipe, but both halves of the squash can be baked and stripped out, with the remaining half being refrigerated for later use.
13) Pan fry the red snapper with lime juice and wine.
14) Break the fish as it cooks, into pieces.
15) Allow to cool.
16) Blend the cream cheese, 1 tspn. lime juice, wine and half n half.
17) Mix in the basil.
18) Cover a plate with baby spinach.
19) Top the spinach with quinoa.
20) Pour the cream cheese sauce over the quinoa.
21) Cover with spaghetti squash.
22) Dice the tomato.
23) Cover the cream cheese sauce with tomato.
24) Add the red snapper over all.
25) Sprinkle on Parmesan cheese.
26) Serve cold.
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