It’s Friday! And I gotta tell you, this was the best post workout meal ever! Scallops with anything sounds and tastes good to me. Plus when you have spaghetti squash, who needs pasta? 😉
Recipe: serves 2
1 small organic spaghetti squash
2 cups organic wild scallops
2 tbsp coconut aminos
1 tbsp jalapeños (diced)
2 tbsp red onions (diced)
A handful of grape tomatoes (chopped)
2 tbsp fresh chives (chopped)
1/4 tsp herbamere (or sea salt)
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 tbsp organic parmesan cheese
2 tbsp organic extra virgin olive oil
First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.
When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack.
Next, place scallops in a bowl and season with herbamere, garlic powder, cayenne pepper and 1 tbsp coconut aminos.
Place a skillet on a stove over medium heat and add 2 tbsp of olive oil. Place scallops in the skillet with remaining ingredients (except cheese) and cook until both sides are slightly brown.
Add spaghetti squash and cheese and mix until well incorporated with remaining ingredients. Reduce the heat to low and let it cook for 1.5 minutes.
When ready, serve in a pasta bowl and enjoy! Or a squash bowl, your choice 🙂