I feel silly posting this recipe because it’s barely a recipe. This is my go to comfort meal. Ever since beginning my clean eating, real food journey, I rarely go out to eat. But sometimes on the weekend I get in the mood to treat myself to a fancy meal and this one hits the mark every time.
Of all pasta alternatives I’ve tried, spaghetti squash is hands down my favorite. I like zuchinni noodles too, but they have a slight aftertaste and get pretty watery if not cooked for the exact right amount of time. Spaghetti squash requires a little bit more labor, but is still pretty darn easy if you follow my easy steps. This meal could totally also be changed up by using different fish, seafood, chicken, anything you want!
Seafood Spaghetti Squash Boats
Print RecipeIngredients
- 1 medium spaghetti squash
- 1 jar pasta sauce with no added sugar, citric acid, or other things you can’t pronounce
- 4 scallops uncooked
- 10 shrimp peeled and deveined, uncooked
- 1 tablespoon avocado oil or olive oil
- 2 cloves garlic, minced
- Salt
- Pepper
Instructions
Preheat oven to 350 degrees. Pierce the spaghetti squash with a fork in a vertical line all the way around. Place it in the microwave on high for 4 minutes. Remove the squash from the microwave with a towel or oven mitt and cut it in half lengthwise.
Place the spaghetti squash cut side down in a casserole dish, and add 2 inches of water. Cover with foil and place in the oven for 30-40 minutes, depending on the size of your squash. Remove the squash from the oven, scoop out the seeds and darker orange strings with a spoon. With a fork, shred the sides of the squash into strands and leave in the shell for serving. Set aside.
Heat a skillet under medium high heat with the avocado oil.
Season the scallops and shrimp with salt and pepper.
Add the minced garlic to the pan, mixing for about 30 seconds. Then, add the scallops and shrimp. Cook the scallops for 3 minutes on each side. Cook the shrimp on each side until it becomes pink and is not translucent in the middle. Remove shrimp and scallops from pan and set aside.
Lower the heat to low and pour the pasta sauce into the pan, scraping the bottom with a spoon or spatula until the sauce bubbles and is heated through. Top the spaghetti squash boats with the sauce, shrimp and scallops. That's it! Bon appetit!
Notes
I recommend cooking the spaghetti squash (steps 1 and 2) completely before moving on to steps 3-6. Once you start cooking the seafood, this meal is done within 15 minutes. Sometimes, I will even cook the spaghetti squash a few days beforehand and heat it up in the oven for a bit while I'm cooking the seafood.
Aunt ruth
March 18, 2017 at 3:49 pmLooks great
Jess
March 19, 2017 at 10:02 pmThank you!