Baked Boston Scrod with Butternut Squash

Serves 2.  Preheat oven to 425F

• 1 lb Scrod, about 1 1/2 ” thick:  Rinse w/ cold water, pat dry. 
• 2 TBS Lemon Juice
• 1 med. Butternut Squash. 

Put Scrod in non-reactive dish and pour on lemon juice. Let sit while cooking squash.

Put whole squash in microwave on hi power for approx. 12 minutes. or until softened. Remove carefully (It will be HOT) and cut in half, let cool.

• 2 TBS  bread crumbs
• 1 tsp Herbs de Provence (or your favorite herb mix)
• 1 tsp Old Bay Seasoning
• Smart Balance Spray – to squirt a few times over fish.

Squirt the fish w/ the Smart Balance and sprinkle breadcrumbs which have been mixed with the spices over fish.  Squirt again with Smart Balance.

Put in oven for 20 min. or until opaque throughout.

Back to squash…. scoop out the seeds. Scoop out meaty flesh and put in dish to keep warm in oven while fish cooks. Put the skin and seeds in composte… back to nature!

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