Sunday, November 15, 2020

Seared Scallops and Spaghetti Squash and the Weekly Menu #SundayFunday

Beautifully seared Scallops atop a wonderful heap of Spaghetti Squash makes for a delicious, healthy and carb free comfort meal.

Seared Scallops and Spaghetti Squash

We are celebrating Squash today with our Sunday Funday Group......

Sunday Funday Logo

Rebekah of Making Miracles invited us all to "Squash It To Me" on this second event of our new endeavour we call Sunday Funday.  Each week members cook up a fun recipe to share based on a theme or ingredient.  Rebekah also made up this fun little graphic for us to use.  We love to have new members join us, if you are a blogger and want to join in the fun you can email me at

It is definitely squash season right now so this theme is perfect.  Let's see what everyone created.......

I served this up for a Fish Friday Meal and it was a huge hit.  My husband didn't even complain that the spaghetti was squash LOL.  

Seared Scallops and Spaghetti Squash pin

It is creamy and delicious.  So good that your family won't even realize how healthy it is for them.  It feels decadent and luxurious with the addition of seared scallops but it comes together in a snap and is easy peasy to prepare.

It's been a very crazy week around here.  We had several tragedies occur that have affected our family and friends and have kept me busy.  I didn't even get a chance to make a Weekly Menu last week but we did eat each and every day and I did do some cooking and baking to take to a funeral luncheon and to a friend's home who had surgery.

I was supposed to be on a trip to Vegas as I write this, however, we changed our plans when the pandemic decided to rear it's ugly head once again.  Hopefully this week will be much quieter and calmer.  With that thought in mind I am preparing my Weekly Menu and sharing it with you today.

I had made a rump roast in the Instant Pot on Thursday.  This recipe for Seared Scallops and Spaghetti Squash was Friday night's dinner and last night we had Beef Pot Pie with the leftovers from Thursday.

So here is this week's menu.  You will find this delicious Spaghetti Squash recipe immediately following.  Enjoy!!!


Stuffed Cabbage Soup
Mashed Potatoes
Green Beans

Meatless Monday
Ginger Sesame Noodle Stir Fry

Taco Tuesday
Big Mac Tacos

Chicken Spaghetti

Miso Glazed Duck Breasts
Sweet Potato Puree

Fish Friday
Pineapple Teriyaki Salmon
Rice and Peas

Squash, Seafood, Scallops, Entrees
Entrees, Seafood
Yield: 2 servings
Author: Wendy Klik
Seared Scallops with Spaghetti Squast

Seared Scallops with Spaghetti Squast

Beautifully seared Scallops atop a wonderful heap of Spaghetti Squash makes for a delicious, healthy and carb free comfort meal.
Prep time: 5 MinCook time: 1 H & 10 Minactive time: 40 MinTotal time: 1 H & 55 M


  • 12 sea scallops
  • 1 small spaghetti squash
  • 1 T. olive oil
  • salt and pepper, to taste
  • 10 grape tomatoes, halved
  • 2 oz. gourmet blend mushrooms
  • 1 c. baby spinach leaves
  • 2 T. panko bread crumbs
  • 1 t. olive oil
  • 1/4 c. light cream
  • 1/4 c. shredded parmesan cheese
  • 1 T. lemon juice
  • 1/2 c. white wine, divided
  • 1 t. dried Italian Herb seasoning
  • 1 T. flour
  • 3 T. butter, divided
  • 2 T. olive oil


  1. Wash the spaghetti squash and cut in half lengthwise.  Remove the seeds.  Drizzle with 1 Tablespoon of olive oil, season with salt and pepper.   Place onto a baking sheet that has been lined with parchment or a silicone mat flesh side down.  Bake in a preheated 400* oven for about 40 minutes, until easily pierced with a fork.  Remove from oven and when cool enough to handle, shred the flesh with a fork making strands.  Set aside.
  2. Place 1 t. olive oil in a small skillet over high heat.  Add the panko.  Cook, stirring constantly until toasted.  Remove from heat and set aside.
  3. Melt 2 Tablespoons butter in a small sauce pan over medium low heat.  Add the garlic and cook, stirring for 30 seconds, until fragrant.  add 1/4 cup of the wine and lemon juice, cook until partially evaporated.  Whisk in the cream, Italian herbs and flour.  Cook and whisk until bubbly and thickened.  Stir in Parmesan cheese until melted.  Set aside.
  4. Heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a cast iron skillet over med high heat.  Pat dry the scallops and season with salt and pepper.  Place into the hot skillet and sear each side for 2-3 minutes until golden brown on each side.  Remove to a paper towel lined sheet and set aside.
  5. In the same cast iron skillet over medium high heat, add the tomatoes and mushrooms, cook, stirring occasionally until mushrooms start to brown.  Deglaze the pan with the remaining white wine, scraping up any bits stuck to the bottom of the pan.  Add the spinach and cook until slightly wilted.  Add the shredded squash and cream mixture.  Toss until coated and warmed through.  
  6. Divide between 2 plates and top each with 6 scallops.  Sprinkle with toasted panko.



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Created using The Recipes Generator


  1. I love the versatility of spaghetti squash. It's like pasta without the gluten! And I adore scallops but I don't make them often because they aren't beloved in my household. Maybe I'll have to make this and eat it all myself! LOL. Thanks for sharing.

    1. Scallops is one of the shellfish that Frank will eat and the Teen loves them. Shrimp is the other.

  2. Oh, this definitely has my attention! I love both spaghetti squash and scallops!

  3. Spaghetti squash looks so delicious and the scallops look like jewel's.

  4. I almost bought some scallops the other day, I think I need to go back to the store, get some and make this for myself. Looks so good.

  5. Looks magnificent ! Yum. - Cathy

  6. This sounds so delicious! I have recently been making more spaghetti squash meals around here and am having fun with this very versatile ingredient! I'm so sorry you've had some tragedies with family and friends - you are in my thoughts!


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