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creamy alfredo spaghetti squash with seared scallops

  • Author: katya
  • Total Time: 75 minutes


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. 


  • 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)


  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
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes