In a large sauté pan, heat the oil over medium-high heat. Sauté the onion, green pepper and tomato for about 5 minutes, then add the garlic, cayenne, paprika and ginger.
When the vegetables are almost tender, add the coconut milk and bring to a boil. Then add the fish. Lower to a simmer, and when the fish is cooked through, after about 5 minutes, stir in the almonds.
Serve the fish and sauce over the spaghetti, topped with the mango slices.
Nutrition information per each of 8 servings:
Calories 340 Fat 16 g Sodium 150 mg
Carbohydrates 36 g Saturated fat 6 g Calcium 60 mg
Protein 16 g Cholesterol 34 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 vegetable, ½ fruit, 1 ½ bread/starch, 1 ½ lean meat, 2 ½ fat.
Creamy Squash and Cashew Casserole with Rosemary √
Serves 4 to 6.
Note: Creamy yet dairy-free, this dish is satisfying and not at all heavy. Make it ahead in the morning and bake it for supper. From “Gluten- Free Pasta,” by Robin Asbell.
• 1 c. raw cashews, soaked in water to cover for at least 2 hours and up to overnight
• 2 c. water
• 1 c. puréed winter squash
• 1 tbsp. extra-virgin olive oil, plus more for the pan
• 1 large yellow onion, chopped
• 1 garlic clove, chopped