1 sm. onion, studded with 1 whole clove
1 c. each diced celery & carrot
1/4 c. tarragon vinegar
3 parsley stems
1/2 bay leaf
1/2 tsp. salt
1 qt. water
12 oz. skinned & boned swordfish
2 c. spaghetti squash, kept warm

Combine first 6 ingredients in medium saucepan. Add water and bring to a boil, reduce heat and simmer 20 minutes. Remove from heat, cool until lukewarm. Drain and reserve celery, carrots and liquid, discard onion, parsley stems and bay leaf. Set aside vegetables and keep warm.

Place fish in small skillet, add reserved liquid to almost cover fish. Cover skillet with aluminum foil, punch hole in center of foil to vent. Bring to a simmer with aluminum foil, punch hole in center of foil to vent. Bring to a simmer and cook about 5 minutes or until fish flakes easily. Arrange squash on 2 plates top with divided fish and surround with divided carrots and celery. Serves 2. Single serving = 4 ounces protein, 1 cup vegetable, 1 cup starch.