Broccoli Spaghetti Squash Cod Casserole
Ingredients
- 4 Sizzlefish cod filets, thawed
- 1 small spaghetti squash
- 8 ounces broccoli florets
- ¼ cup sundried tomatoes, oil drained
- 2 cups unsweetened almond milk
- 1 large egg
- 2 tbsp. almond flour
- 1 tsp. garlic powder
- salt & pepper to taste
- parsley for garnish
- extra virgin olive oil for baking
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