creamy PALEO ALFREDO spaghetti squash with SEARED SCALLOPS

this creamy PALEO ALFREDO spaghetti squash with SEARED SCALLOPS is one of my favorite dinners to whip up. it tastes like your traditional fettuccine alfredo without all of the extra calories and carbs and you feel SO much better after eating this dish. i like whipping up a large batch and saving leftovers to get me through a few days.

what you need:

1 spaghetti squash

Just Spices Pasta Alfredo Seasoning

1/2 cup Coconut Milk

olive oil

handful of spinach (i use organicgirl)

sun-dried tomatoes

scallops (frozen or fresh work fine)!

himalayan pink salt

directions:

  1. slice spaghetti squash in half, scoop out seeds, & coat with olive oil.
  2. bake on pan lined with foil face down at 425 for 45 min.
  3. once fully cooked let squash cool & scrape side with fork into large pot.
  4. mix in Pasta Alfredo Seasoning (mix of of paprika flakes, garlic, parsley, sea salt, tellicherry pepper, nutmeg, and lemon peel), 1/2 cup coconut milk, and handful of organice girl spinach. cook pasta mix on medium heat for 10-15 min.
  5. while pasta is cooking seared ~10 scallops by cookin on medium heat skillet with dash of olive oil & dash of pink salt for 2-3 min each side
  6. strain pasta & top with sun-dried tomatoes & seared scallops
  7. ENJOY
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creamy alfredo spaghetti squash with seared scallops


  • Author: katya
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes

Description

love easy swaps like this alfredo spaghetti squash which tastes delicious and full of nutrients. i like whipping up a large batch of this to enjoy throughout the week. 


Scale

Ingredients

  • 1 spaghetti squash
  • olive oil
  • alfredo seasoning (i use justspices)
  • 1015 scallops (you can use fresh or frozen)
  • sundried tomatoes
  • handful of spinach (i use organic girl)
  • 1/2 cup coconut milk (i use bare organics)

Instructions

  1. Slice spaghetti squash in half, scoop out seeds, & coat with olive oil.
  2. Bake on pan lined with foil face down at 425 for 45 min.
  3. Once fully cooked let squash cool & scrape side with fork into large pot.
  4. Mix in Pasta Alfredo Seasoning (mix of of paprika flakes, garlic, parsley, sea salt, tellicherry pepper, nutmeg, and lemon peel), 1/2 cup coconut milk, and handful of organic girl spinach. cook pasta mix on medium heat for 10-15 min.
  5. While pasta is cooking seared ~10 scallops by cooking on medium heat skillet with dash of olive oil & dash of pink salt for 2-3 min each side
  6. Strain pasta & top with sun-dried tomatoes & seared scallops
  7. ENJOY
     

hi, I'm Katya -- former D1 tennis player, certified CorePower Yoga Sculpt teacher, & soon to be IIN Certified Health Coach. Welcome to my page where I share all things wellness, real food recipes, and fitness. Thanks for stopping by and be sure to explore all things recipes, travel, yoga sculpt, wellness hacks, & shop all of my faves!

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