Pumpkin Spaghetti Squash and Scallops

Pumpkin Spaghetti Squash & Scallops:

For the spaghetti squash pasta:
1 medium size spaghetti squash
sea salt
1 tbsp olive oil (or avocado or coconut) [baking pan] For the pumpkin sauce:
1 tbsp olive oil or butter (ghee for lactose free)
1 tsp minced garlic (2 small cloves, crushed and minced)
1 cup pumpkin puree
1/3 cup coconut cream (or regular cream)
1/2 tsp chili pepper or cayenne
2 – 3 tbsp broth (to thin out)
ground black pepper to taste
herbs to garnish For the scallops:
8 medium scallops, thawed
1 tbsp olive oil or ghee Note~You can use shrimp or chicken instead if anything!

Preheat oven to 400F
Cut your spaghetti squash horizontally into small ringlets. Use a heavy chef’s knife to do so. Ringlets should be around 1-2 inches in width. see pictures above.
Then scoop out the seeds. Salt your squash (generously) and wait 15 minutes. This brines the squash to remove excess water before roasting.
After 15 minutes, rinse of the salt.
Place squash rings on baking tray and drizzle with olive oil or avocado oil.
roast in oven for about 30-35 minutes or until skin is more tender.
Remove from oven. Set aside to cool.
When cooling, make your sauce and scallops.

Place your garlic and oil in a sauce pan on medium low until it starts to “pop.” Around 2-3 minutes. You will smell the garlic fragrance.
Next add in your pumpkin, coconut cream, miso, and spices. If too thick, add in a few tbsp of broth to thin out.
Mix and simmer for 10 minutes.
Add fresh black pepper last. Taste and adjust to your liking. More seasoning, salt, etc. if desired.
While sauce is simmering, cook scallops.

Place 1 tbsp oil or ghee in a frying pan on medium heat.
Add your cleaned scallops.
Sear for 5-6 minutes on medium to medium high, flipping a few times.
Scallops will brown and will no longer be opaque.
if they start to crack, that means that are overcooked. It’s better to cook 5-7 minutes max then remove from heat. They continue to cook once removed from heat. ~Otherwise, use a different type of meat!

Remove the peel from each spaghetti squash ringlet and pull out the strings from center. Place into a bowl. Strings should be attached in longer circle. Next separate the strands into “pasta” strands.
Add 1 tbsp more of oil or butter the bowl and toss together. If they pasta is cold, place in microwave safe dish and reheat for 45 sec or so.
Place spaghetti squash pasta into bowls.
Spoon 1/3 cup or more pumpkin sauce on top. Then add your scallops.
Garnish with basil or herbs of choice.
Extra red chili flake/pepper/salt if desired. Enjoy! 🙂