01 Nov Seared Scallops in a Spaghetti Squash Boat
While I was being efficient (some may say “lazy”, but I’m okay with that) making this dish by combining the basil pesto right in the spaghetti squash skin rather than scooping it out into a bowl first, it seems almost gourmet served this way.
Spaghetti squash is such a great alternative to nutrient deficient pasta. It’s simple to prepare and goes with just about any kind of sauce that you fancy. It also makes a perfect companion for many meals; think chicken, lentils, meatballs of any kind, for breakfast bowls… the list goes on and on and on.
If you’re new to spaghetti squash, get ready to get your mind blown and to hear to your belly sing with joy when you discover how the texture of this veggie mimicks pasta and how easy baking one really is.
To cook Spaghetti Squash
- Start by pre-heating the oven to 350º
- Cut the squash length-wise (from stem to bottom) and scoop out the middle part including the seeds and set them aside. Clean out any strands of squash and/or any rogue seeds
- Place each half of the squash flesh-side down on a cookie tray or baking dish and bake for about 40 – 60 minutes, until the skin is tender and soft to touch. Cooking times will vary depending on the size of squash
- While the squash is cooking, separate the strands of squash from the seeds that you removed from the middle of the squash. Place the separated seeds in a colander, wash them under water, removing any remaining squash debris
- Place the cleaned seeds on a small oven safe tray, drizzle with a drop or two of your favourite healthy oil (I use avocado oil) and sprinkle with Himalayan or Celtic Sea Salt and bake in the oven with the squash. Roast the seeds for about 15 minutes or until golden brown, stirring often. Once the seeds are cooked, remove them from oven and set aside to cool. If you exercise extreme control and try your hardest not to eat them warm right out of the oven, they will make a great accompaniment to this meal. Or if you’re like me, they make a great snack while you wait for dinner to be cooked
- Once the squash is cooked, remove from oven and let cool slightly for a few minutes (10 ish) so the skins are cool enough to handle. Flip the squash halves over and use a fork to lightly score the flesh side of the squash, creating strands that resemble spaghetti
What you need
Goat cheese or Parmesan cheese (optional)
Salt and pepper to taste
What you do
- For this dish, I loosened and fluffed the spaghetti squash in its skin after it was baked and mixed 1 tsp of the pesto right in each squash half, but you can remove the squash from the skin and mix it in a bowl with the pesto if you prefer
- During the last 10 minutes of baking the squash, place asparagus spears drizzled with olive oil and fresh minced garlic on a separate baking sheet and roast until slightly tender
- At the same time, roast some grape tomatoes with salt and pepper sprinkled on in the hot oven
- While the veggies are being roasted, sear clean and dry scallops in a hot skillet with minced garlic and avocado oil (cooking time is about 3 minutes each side)
- Once everything is cooked and hot, with basil pesto mixed in to the spaghetti squash, add the roasted asparagus, grape tomatoes and seared scallops either to each half squash boat or on to individual plates, if using
- Top with fresh shaved goat cheese or Parmesan cheese – optional
- If you have any toasted squash seeds left, sprinkle them on top and serve
NOTE: You can easily make this dish vegan by omitting the scallops and cheese or Paleo by omitting the cheese if that’s the way you roll.