Bass Agrodolce With Spaghetti Squash And Mushrooms Recipe

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Nutrition per serving    (USDA % daily values)
CAL
413
FAT
70%
CHOL
68%
SOD
9%

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Ingredients for 4 servings

1 head garlic, peeled

Pinch of red pepper flakes

4 6-ounce striped bass fillets, pin bones removed

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/4 cup red wine vinegar

2 cups cherry tomatoes

3 or 4 sprigs fresh rosemary

3 tablespoons sugar

12 ounces mixed mushrooms (shiitake, chanterelle and/or oyster), cut into pieces if large

1 medium spaghetti squash

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