scallops and speghetti squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
peppersaltolive oil, lightgarliconion4 tomatosfresh spinachbay scallops (12 oz)speghetti squashparmesan cheese
Preheat oven 350 degrees
cut spegetti squash in half, put face down in glass cooking dish with a 1/4 inch of water in pan bake for 40 mins (375 30mins)
scoop out squash and set aside
over medium heat: put olive oil, onions and garlic in frying pan. Sautee until garlic is brown and add scallops. only 2-3 mins or they will get overcooked
set aside scallops, sautee spinach until just wilted
cut tomatos
mix everything together, add 1/4 cup of parm, cheese, pepper and salt to taste
Number of Servings: 6
Recipe submitted by SparkPeople user KMIHEVC.
cut spegetti squash in half, put face down in glass cooking dish with a 1/4 inch of water in pan bake for 40 mins (375 30mins)
scoop out squash and set aside
over medium heat: put olive oil, onions and garlic in frying pan. Sautee until garlic is brown and add scallops. only 2-3 mins or they will get overcooked
set aside scallops, sautee spinach until just wilted
cut tomatos
mix everything together, add 1/4 cup of parm, cheese, pepper and salt to taste
Number of Servings: 6
Recipe submitted by SparkPeople user KMIHEVC.
Nutritional Info Amount Per Serving
- Calories: 135.5
- Total Fat: 4.2 g
- Cholesterol: 30.0 mg
- Sodium: 176.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.0 g
- Protein: 12.6 g
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