Ingredients
The following ingredients have 4 Servings
- 1 medium size spaghetti squash
- sea salt to taste
- 1 tablespoon olive oil
- 1 tablespoon oil or butter (ghee for lactose-free)
- 1 teaspoon minced garlic (2 small cloves)
- 1 cup pumpkin puree
- 1/3 cup coconut cream or regular cream if dairy is tolerated
- 2 tablespoons gluten-free miso paste or tahini
- 1/2 teaspoon chili pepper or cayenne
- optional 2 – 3 tablespoons broth to thin out
- ground black pepper to taste
- herbs to garnish
- 8 medium scallops, thawed and cleaned.
- 1 tablespoon oil, butter, or ghee
- see notes for scallop substitutes
Instruction
- Preheat oven to 400F.
- Cut the spaghetti squash horizontally into small ringlets and use a spoon to scoop out the seeds. Use a heavy chef’s knife to do so. Ringlets should be around 1-2 inches in width. See pictures in the content of the blog post.
- Salt the squash generously and wait 15 minutes. This brines the squash to remove excess water before roasting.
- After 15 minutes, rinse the salt off.
- Place squash rings on a baking sheet and drizzle with olive oil or avocado oil.
- Roast in the oven for 30-35 minutes, or until skin is more tender.
- Remove from oven. Set aside and cool.
- While the squash cools, make the sauce and scallops.
