Low Carb Seared Scallops And Spaghetti Squash Recipe

A restaurant quality spaghetti squash recipe with seared scallops that looks and sounds fancy, but is so easy to make! From stove top to table top in 30 minutes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by carefully poking a few holes around the spaghetti squash with a pairing knife or a fork. This allows the steam to come out while it’s in the microwave and prevents an explosive disaster.

Step 2

Place the spaghetti squash in the microwave and microwave on high for 5 minutes to soften the shell.

Step 3

Remove the squash from the microwave and slice it open lengthwise. You can use an oven mitt to protect your hands from the heat. Then scoop out the seeds using a spoon and toss. Or save them for roasting!

Step 4

Season the squash with salt and pepper, and place in the baking dish cut side down. Add about 1 inch of water to the baking dish, just enough to partially submerge the squash and create steam in the microwave. Place back in the microwave on high for 5 minutes. You may need to do this in two rounds, depending on the size of your baking dish and spaghetti squash.

Step 5

Continue microwaving for an additional 2-5 minutes as needed until completely cooked. The total cooking time will depend on the size of your squash. When it’s done, you will be able to easily poke holes in it with a fork.

Step 6

Remove the baking dish from the microwave using oven mitts and transfer spaghetti squash to a cutting board. Scrape the squash strands from the inside and transfer squash strands to a medium sized mixing bowl, drizzle with olive oil, and toss.

Step 7

Slice the tomatoes in half, and pull apart each mushroom "leaf". This article does a great job of explaining how to prepare maitake mushrooms.

Step 8

Pat the scallops dry with a paper towel.

Step 9

Heat olive oil in a large non-stick pan on high heat.

Step 10

Add scallops to the pan, being careful not to overcrowd. Sear for 3-4 minutes on one side, then flip and finish searing for and additional minute. Immediately remove scallops from pan and transfer to a plate.

Step 11

Using the same pan you cooked the scallops in, sauté the mushrooms with 1 tbsp of olive oil for 2-3 minutes.

Step 12

Reduce the heat to low and add the spaghetti squash, tomatoes, and spinach to the pan with the mushrooms. Squeeze Lemon and Top with Olive OIl, Oregano, Thyme, Salt and pepper to taste.

Step 13

Transfer scallops back to pan and garnish with toasted panko, parmesan cheese and fresh chopped parsley.

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