Seafood Pumpkin Spaghetti Squash Pasta (Paleo

• Produce

  • 1 tsp Garlic
  • 1 Herbs
  • 1 cup Pumpkin puree
  • 1 Spaghetti squash, medium size

• Canned Goods

  • 1/3 cup Coconut cream

• Baking & Spices

  • 1 Black pepper, ground
  • 1/2 tsp Chili pepper or cayenne
  • 1 Sea salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Oil or butter

• Other

  • Baking pan
  • optional 2 - 3 tbsp broth to thin out
  • see notes for scallop substitutes

Found on cottercrunch.com

Description

Ingredients

• 1 medium size spaghetti squash
• sea salt
• 1 tbsp olive oil
• baking pan
• 1 tbsp oil or butter (ghee for dairy free)
• 1 tsp minced garlic (2 small cloves)
• 1 cup pumpkin puree
• 1/3 cup coconut cream (or regular cream if not paleo)
• 2 tbsp gluten free miso paste (or mixing 1.5 tbsp gluten free tamari with .5 tbsp sesame oil works too. (see notes for more substitutes)
• 1/2 tsp chili pepper or cayenne
• optional 2 - 3 tbsp broth to thin out
• ground black pepper to taste
• herbs to garnish
• 8 medium scallops. Thawed and cleaned.
• 1 tbsp oil, butter, or ghee
• see notes for scallop substitutes

Directions

• Preheat oven to 400F
• Cut your spaghetti squash horizontally into small ringlets. Use a heavy chefs 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 or 2 tbsp oil or butter 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. Its better to cook 5-7 minutes max then remove from heat. They continue to cook once removed from heat.
• 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.
• Dig in!