Ingredients

1 pound spaghetti squash
1 cup extra virgin olive oil, plus more for drizzling
6 cloves garlic, grated or finely chopped
1/3 cup finely chopped flat leaf parsley leaves
1/3 cup finely chopped fresh mint leaves
1 1/2 pounds small zucchini, sliced 1/2 inch thick
salt and pepper to taste
1 cup grated Parmigiano Reggiano cheese
4 large fillets tilapia
4 cups baby arugula or baby spinach leaves
2 lemons, one half left whole for squeezing, one half cut into wedges

Preparation
Pre-heat a grill or grill pan to medium-high. Preheat oven to 425 degrees. Cook Spaghetti squash until soft at touch, (about 45 min to hour).

While the spaghetti squash is cooking, comine one cup olive oil, the garlic, parsley and mint. Spoon about one-third of the herb dressing into a large skillet and heat over medium-high heat. Add the zucchini, season with salt and pepper and cook until softened, 8-10 minutes. Allow to simmer and remain hot while spaghetti squash continues to cook. Once spaghetti squash is soft at touch, allow to cool before forking out the insides. Place the spaghetti squash isides into a bowl and toss with garlic, parsely, mint toppings. Sprinkle in the cheese and toss. Keep warm.

Meanwhile, Season the fish with salt and pepper; drizzle olive oil on both sides to coat. Grill the fish for 3 minutes on each side.

Divide the fish and arugula among plates. Squeeze the half lemon on top. Season the remaining herb dressing with salt and pepper; drizzle over the fish and greens. Serve with the spaghetti and lemon wedges.