Tell a Friend

Tell a Friend About Real Family Real Food!

Do you have a friend that could use a little help at mealtime? Maybe needs a few new ideas? Could use a real time savings? Enter their address below and we will let them know about Real Family Real Food today!

Error: You cannot send that many emails in such a short period of time.

Monday: Prosciutto Wrapped Cod with Spaghetti Squash

Don’t freak out at the length of these instructions – there’s just a lot of good info! We are just baking the raw squash, browning sausage and pan/oven roasting the fish. Very straighforward stuff that SO worth it.. I chose to use frozen cod as the fresh didn’t look so hot. It was still moist and flavorful – and less expensive – score one for me!
Serves: 4     Prep: 10     Cooking: 1 hour 30 minutes – mostly inactive


For the Cod
4 (4-6 oz) pieces of cod
4 pieces of prosciutto
2 teaspoons olive oil
For the Squash
1 large or 2 smaller spaghetti squash1 onion, diced
4 cloves of garlic
8 oz. loose Italian sausage (uncooked, removed from casing)
2 cups kale, torn
3 tablespoons extra virgin olive oil


Prep Opportunity
The squash dish can be prepared and reheated up to a day ahead. Then, it’s just a quick reheat, 10 minutes for the fish and you are done. In fact, this dish was created from squash leftovers – cool!
Preheat the oven to 400º.
Place the whole squash in the microwave for 3-4 minutes to soften. This makes it much easier to cut.
Using a sharp knife cut the squash in half lengthwise. Remove the seeds. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 45-60 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 4-5 minutes.
Add the sausage and break it up. Cook for 10-12 minutes, stirring regularly, until the sausage cooked through.
While the sausage cooks, lay out 4 pieces of prosciutto.
Place one filet on top of each and wrap them up.
Heat 1 tablespoon olive oil over medium heat in an ovenproof skillet.
Place each wrapped filet, seam-side down, in the skillet and cook for 2 minutes on each side.
Pop the skillet in the hot oven for 5 minutes.
Add the kale to the sausage and stir, cooking, for 2 minutes wilt the kale. Remove from heat and set aside.
Once cooled, scrape the insides of the spaghetti squash with a fork to shred the into strands.
Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper.
Divide the mixture among four plates and top with a piece of fish.