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Spaghetti Squash with Scallops

I heard someone mention scallops and spaghetti squash somewhere recently and thought it would be a great combo! This would also work with shrimp.  I had some leftover bacon from the other day so decided it might round out the flavors nicely. The bacon can be omitted of course if you’d like or it can be replaced with pancetta.

Serves 4


  • 1 large spaghetti squash, cut in half
  • olive oil
  • salt and freshly ground black pepper
  • 1 lb. sea scallops, patted dry
  • 1 large shallot, diced
  • 3 strips bacon, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup white wine
  • 2 tablespoons chopped basil (or sage if you prefer)
  • 1/4 cup shredded parmesan


1.)  Preheat oven to 375 degrees.  Drizzle olive oil over halves of squash, season with salt and pepper, and place flat side down on a baking sheet.  Bake for 45 minutes until browned and cooked through. Remove from oven and let cool to the touch.  When cooled, scrape out the seeds and discard them.  Scrape the squash out with a fork into a large bowl and set aside.

2.)   In a large saute pan, heat 1 tablespoon olive oil over medium heat.  Season scallops on both sides with salt and pepper.  Add scallops to pan and cook for 1-2 minutes on each side, depending on the size.  Remove to a plate and keep warm.

3.)  Add 1 more tablespoon olive oil to the pan and the shallots.  Saute for 2 minutes.  Add bacon and cook until browned but not crispy, about 3-4 minutes.  Pour wine into the pan and stir.  Let simmer for 1 minute.  Add tomatoes, squash, basil, and parmesan cheese. Season with salt and pepper and cook for another 2-3 minutes.  Nestle scallops into the squash and serve.