Sautéed Lemon Garlic Scallops with Spaghetti Squash

By: Dr. Mary Claire Haver

Spaghetti-squash-scallop-garlic-sauteed

The refreshing flavors of lemon and garlic pair well with scallops served over healthy and delicious spaghetti squash.

Ready in 50 minutes

Serves 4 people

Ingredients:

  • 16 ounces scallops
  • 2 cloves garlic, chopped
  • Juice of ½ a lemon
  • 1 spaghetti squash (about 4 pounds), cut in half lengthwise
  • 2 tablespoons butter, separated
  • Salt and pepper to taste
  • 2 tablespoons fresh Italian parsley, chopped

Directions:

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with parchment paper. Place spaghetti squash, cut side down, on the lined cookie sheet and roast in oven for 40 minutes or until fork tender.
  3. While the squash is roasting, wash the scallops and pat them dry.
  4. In a bowl, combine lemon juice and chopped garlic with ½ teaspoon of salt and pepper.
  5. Remove squash from oven, turn it cut side up, and use a fork to scrape out the “spaghetti” into a bowl.
  6. Toss the “spaghetti” with 1 tablespoon of butter and salt and pepper to taste. Cover the bowl and set aside to keep hot.
  7. Add the scallops to the lemon juice/garlic mixture and toss to coat.
  8. Melt the remaining butter in a pan over medium-high heat.
  9. Using tongs, add the scallops in a single layer and cook for 2 minutes. Flip the scallops and cook for another minute or until golden brown.
  10. Serve the spaghetti squash with the scallops and sprinkle the fresh parsley over the top. Enjoy!

Nutrition Information:

  • Macros: 16 g Net Carbs
  • 8g Fat
  • 25g Protein

With an anti-inflammatory approach to nutrition, Dr. Haver has cracked the code and found an innovative solution that actually works at this time in our lives. The Galveston Diet can help women in menopause lose weight, burn fat, and feel more confident in their skin.

This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.

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