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Spaghetti Squash with Scallops in Cream Sauce

Scallops & Spaghetti Squash with Cream Sauce

Okay, so this isn't the prettiest photo on KMW, but look beyond the picture to the rich, creamy sauce on top of this Spaghetti Squash and Scallops. 

Spaghetti Squash will never taste exactly like pasta, but I definitely enjoy it as a substitute to reduce carbs. Not to mention, I'm a squash lover. This made for a great dinner the first night I made it, but I'd say the leftovers were even better. It gave the squash a little bit of time to soak up more sauce. 

If you opt to cook the squash in the microwave (which I did), this makes for a great weeknight dinner, since scallops cook so quickly. You also have the option to make this with real pasta, which I'm sure would be delicious.

See below for the recipe inspired by the Scallop Linguine over at Eat, Live, Run.

1 spaghetti squash
2 tablespoons butter
1 pound of sea scallops
1 leek, cleaned and diced
1/3 cup dry white wine
1/2 cup half and half
1 cup grated parmesan
1 tablespoon crushed red pepper
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper

Poke holes in squash with fork, microwave on high for 12 to 15 minutes, rotating halfway through cooking and let cool slightly.

Meanwhile, melt 1 tablespoon of butter in stove top pan over high heat. Once pan is hot, cook scallops for about 2 to 3 minutes on each side, so they are browned a bit. Do not overcook, it's better for the scallops to be slightly undercooked. Remove scallops from pan and set aside.

Melt remaining tablespoon of butter in pan, then add diced leek and cook for about 8 minutes.

Add white wine, scraping up brown bits at the bottom of pan. Add half and half and let simmer for about 3 to 5 minutes, until it starts to thicken. Stir in parmesan cheese, season with crushed red pepper, salt and ground black pepper. Reduce heat to low.

Cut spaghetti squash in half, remove seeds (you can see from the photo I didn't quite get all of the seeds, I'm inpatient & you can eat them). Use a fork to scrape out strands from the spaghetti squash.

Add spaghetti squash strands and scallops to cream sauce and stir until strands are well coated. Then serve immediately.


Reader Comments (2)

Oh, I love cooking with spaghetti sauce! This sounds wonderful!

October 22, 2012 | Unregistered CommenterJessica@AKitchenAddiction

I love scallops with the spaghetti squash combo! Deliciousness! Have a great week!

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