Tilapia with Roasted Butternut Squash, Tomatoes and Spinach (8 WW Points Plus Value)

Packed with "Power Foods"
this dinner is filling and
as healthy as it gets.

I’ve been on a roasted butternut squash kick.  Cut into bite sized pieces, drizzled with olive oil, and sprinkled with salt, pepper and whatever herb or spice floats your boat and butternut squash is a filling, figure friendly side dish or main event.  Yup, in my book these babies are crave-worthy.

Tonight I was also craving fish.  The two came together for a cozy winter dinner that pretty much cooked itself while we watched the Olympics. 

Tilapia with Roasted Butternut Squash, Tomatoes and Spinach

Serves 2 (8 WW Points Plus Value per serving)

Ingredients

• 2 pieces of tilapia – boneless, skinless filets  or “loins” (who knew fish had loins!?!)
• 1 1/2 cups butternut squash, peeled and cut into bite sized pieces (or buy it prepped at the store)
• ½ cups cherry tomatoes
• ¼  of a large sweet onion, cut into ¼ inch slices
• A big handful of baby spinach
• 1 tsp olive oil for the fish, and 1 TBS olive oil for the veggies
• Kosher Salt
• Cracked black pepper
• Herbs d’ Provence (or whatever herb or herb blend you like)
• Juice half a lemon
• Tablespoon of capers (optional, but I love the briny punch they add and always have a jar on hand.  Try them in tuna salad!)

Method

The Veggies

• Heat oven to 375 degrees
• Cover a baking sheet with foil and scatter the squash, tomatoes and onions in a single layer
• Drizzle with olive oil, sprinkle with salt, pepper and Herbs d’ Provence; and toss gently.  Then spread the mixture out to a single layer
• Put into the oven and roast for 30 minutes, stirring once or twice for even cooking
• At the 30 minute mark, pull the sheet out.  The squash should be soft and the tomatoes deflating.  Add the spinach and stir again
• Replace in the oven and roast for another 15 minutes
• At the end of 15 minutes, pull from the oven and pull the foil up and around the veggies like a pouch to steam further.

The Fish

• Sprinkle each side of the fish with salt and pepper
• Heat a non-stick sauté pan and drizzle with about a teaspoon of olive oil. 
• When the pan is hot enough for the fish to sizzle when it touches the pan, add the fish and sauté  on one side for 2 minutes; then flip the fish, squeeze on the lemon juice and add the capers and cook for another 2 minutes or until the fish is firm to the touch.

To serve – spoon half of the veggie mixture onto a plate or pasta bowl and top with a fish filet. 

Enjoy!