This dish is a light and healthy alternative to my beloved pasta by substituting it with the festive fall vegetable spaghetti squash. Topped with seared sea scallops and mixed in a white wine & garlic sauce, it's equally as satisfying and delicious as pasta but with less calories!
1 large spaghetti squash
1/2 bag frozen sea scallops
4 garlic cloves, chopped
fresh basil leaves, chopped
1/2 cup white wine (I used chardonnay)
1/2 stick of butter
grated parmesan cheese
Preheat oven to 400 degrees. Carefully cut spaghetti squash in half and scoop out the seeds. Fill the bottom of a baking sheet with water and place both halves open face up to bake in the oven for about 45 minutes. Remove and let stand until it's cool enough to handle. Shred the spaghetti squash with a fork and transfer to a bowl. Meanwhile, sear the sea scallops in some butter on a skillet over medium heat. Season with salt & pepper. Cook scallops on each side for about 2 minutes. Add spaghetti squash to the skillet. Add chopped garlic, basil, and white wine. Stir frequently until all ingredients and flavors are combined. Serve warm and sprinkle with fresh basil & parmesan cheese. Enjoy!