Spaghetti Squash Pasta with Scallops and Pumpkin Sauce
Ingredients
The spaghetti squash pasta
-
1
medium
spaghetti squash
-
to taste
none
sea salt
-
1
tablespoon
olive oil
The pumpkin sauce
-
1
tablespoon
oil or butter (ghee for lactose-free)
-
1
teaspoon
minced garlic
-
1
cup
pumpkin puree
-
⅓
cup
coconut cream or regular cream
-
2
tablespoons
gluten-free miso paste or tahini
-
½
teaspoon
chili pepper or cayenne
-
2-3
tablespoons
broth (optional)
-
to taste
none
ground black pepper
-
to taste
none
herbs (for garnish)
The scallops
-
8
medium
scallops (thawed and cleaned)
-
1
tablespoon
oil, butter, or ghee
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash horizontally into ringlets and scoop out the seeds.
- Salt the squash and let it sit for 15 minutes, then rinse off the salt.
- Drizzle the squash with olive oil and roast for 30-35 minutes until tender.
- While the squash cools, prepare the pumpkin sauce by heating oil and garlic in a saucepan.
- Add pumpkin, coconut cream, miso, and spices to the saucepan, and simmer for 10 minutes.
- In a separate pan, heat oil or butter and sear the scallops for 5-6 minutes until browned.
- Remove the peel from the squash ringlets and separate the strands into 'pasta'.
- Combine the spaghetti squash with oil or butter, then serve with pumpkin sauce and scallops on top.
- Garnish with herbs and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
3
Calories
255
Total fat
15.6g
Total carbohydrates
20.4g
Total protein
10.6g
Sodium
671mg
Cholesterol
36.4mg
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