Pan-Seared Swordfish with Tomato Sauce and Spaghetti Squash | RICARDO

Ingredients

• 1 small spaghetti squash, about 2 lb (1 kg)
• 2 shallots, finely chopped
• 2 cloves garlic, chopped
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) white wine
• 1 can (398 ml/14 oz) crushed tomatoes
• 2 tablespoons (30 ml) chopped fresh basil
• 4 skinless swordfish steaks (175 g/6 oz each) or other fish such as tilapia, salmon, basa
• 1/4 cup (60 ml) chopped flat-leaf parsley
• 1/2 cup (125 ml) grated Parmigiano-Reggiano
• Salt and pepper