Scallop Spaghetti Squash Carbonara
Ingredients
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1 tbsp olive oil
- 2 spaghetti squash
Carbonara sauce
- 1 tsp olive oil
- 4 slices turkey bacon
- 1 tbsp olive oil
- 2 cloves garlic minced
- 8 mushrooms thinly sliced
- 1/2 cup green pepper diced
- 1/2 cup red onion, diced
- 1 tbsp flour
- 1/2 cup chicken broth
- 2 tbsp heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup Parmesan cheese
- 12 oz. – 1 lb. of Scallops
Instructions
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Preheat oven to 450 F.
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Cut spaghetti squash in half. If they are too hard, you can microwave them whole for 1-2 minutes to soften them until they are easier to cut.
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On a baking sheet lined with parchment paper, place spaghetti squash face down after covering them with olive oil. Season with salt and pepper and cook in the oven for 30 minutes.
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Meanwhile, heat olive oil in a large frying pan on med-high heat. Cook turkey bacon for 4-5 minutes until slightly crispy. Remove from heat.
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Without wiping pan clean, add more olive oil. Add garlic, sautéing for 30 seconds until fragrant. Add mushrooms and cook for another 5 minutes until liquid has released. Add red onion and green peppers plus salt and pepper and cook for another 1-2 minutes.
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Add flour and toss veggies to coat. Add broth, cream and parmesan cheese, cooking and stirring often for 2 minutes until sauce slightly thickens, then stir bacon back in.
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Remove spaghetti squash from the oven and when cool, scrape out with a fork. Pour sauce mixture overtop of spaghetti squash, stirring to combine.
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Meanwhile, heat olive oil in large skillet over high heat. When oil starts to smoke, add scallops and cook for 1 minute per side. Remove from heat to a paper towel-lined plate.
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Top spaghetti squash halves with carbonara sauce and 6-8 scallops. Serve and enjoy!
Recipe and photos from The Girl on Bloor.
