Spaghetti Squash and Scallops

This was the first time I tried my hand at making either of these dishes. And while the spaghetti squash was simple, the scallops were definitely not.

For the Spaghetti Squash:

1. Take a spaghetti squash. Roast whole in the oven for 1 hour at 350 degrees Fahrenheit. Make sure to add some water to the pan so the squash doesn’t burn.

2. Remove from oven and carefully cut in half (Ov-gloves come in handy here). Carefully scoop out the seeds and discard. Then scoop out the spaghetti-like strands of squash into a stove-top skillet.

3. Add vegan margarine, salt, pepper and whatever spices you want (like oregano, basil, parsley, garlic). Saute for about 15 to 20 minutes until super tender and spiced the way you like it. Enjoy! A great alternative to real pasta (which comes in hand for us who are gluten-free). Try experimenting with adding other veggies to the mix.

For the Scallops:

Okay, so these were supposed to be pan-seared, but it didn’t quite work out that way. The scallops seemed to ooze out water/liquid, so they were more steamed/boiled than really seared, unfortunately. Still tasty.

1. Defrost your frozen scallops. Pat completely dry.

2. In a large pan heat some oil. Pan-sear the scallops about 2 to 4 minutes per side. This is super tricky, something real chefs master after lots of practice, so don’t worry if it’s not 100 percent perfect. Season how you want and enjoy!

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Tags: , , , , ,

Categories: Main dish, Seafood

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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