Monday, October 4, 2010

Italian-Style Sea Scallops with Spaghetti Squash

What a great Monday WOD... deserves a great Monday dinner! This was super tasty and really not difficult at all! I got the scallops at Costco. Such a great bargain! There are many methods for cooking spaghetti squash... the oven is my personal preference. Hope you enjoy!

About 20 bay sea scallops
1 yellow onion, chopped
3 cloves garlic, chopped
1 can, 15 oz, stewed sliced tomatoes (preferably organic, no added salt)
1/2 C + fresh basil, chopped
1 T olive oil
1/2 tsp. sea salt (always optional)
1/2 tsp. fresh ground black pepper
1 tsp. Italian seasoning
Splash (or about 1/4 C) red wine
1 spaghetti squash

Heat oven to 350 degrees. Pierce several holes in spaghetti squash and place in oven for 45 minutes. While squash is cooking, heat olive oil... sprinkle scallops with salt and pepper, and saute until golden brown. Set aside. Deglaze pan with splash of red wine. Add onions and saute until tender. Add tomatoes and Italian seasoning. When flavors are heated through and well blended, add scallops and basil. Simmer until ready to server.
Remove spaghetti squash from oven. Slice in half and remove seeds. Then just spoon out of shell onto your plate. *careful... it's hot!* Spoon scallop tomato mixture over spaghetti squash. Serve and enjoy!

1 comment:

Trixie said...

Hey Kelly!
I just have a quick question. I here many Paleo/ Zoners tend to drop the carb blocks in favor of fat blocks. Have you tried this..or just stick to Zone portions w/ Paleo foods??

CrossFit Santa Cruz Central