Dairy-Free Spaghetti Squash Garlic Broccoli Alfredo & Seared Scallops

Easily modified to your preferences, this recipe has lower carbohydrate levels than most pasta meals. The creamy scallop and pasta is light and brought to life by it’s dairy free whipping cream.

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About this Recipe

By: Caitlin Greene

Pre-cooked spaghetti squash, tossed with steamed broccoli, then topped with succulent sea scallops combine to bring forth savory flavors.

If you have time and would prefer to make this entire meal fresh, instead of using pre-cooked spaghetti squash and pre-steamed broccoli, feel free to do so! You can also substitute the spaghetti squash for pasta. You could serve with pasta instead of spaghetti squash, as well as using shrimp, chicken or a vegan protein alternative in place of the scallops. Replacing the broccoli with another veggie is completely fine as well!

What You Will Need For This Recipe:
½ pound wild scallops, thawed
1 medium spaghetti squash, cooked and seeded
1 cup steamed broccoli
3 tablespoons ghee or coconut oil, divided
½ cup dairy-free whipped cream (I used @silk) OR coconut cream with 1/3 cup almond or cashew or coconut milk
Water or broth to thicken (OPTIONAL)
1/2 tablespoon tapioca starch (or corn/potato/arrowroot starch)
2 tablespoons nutritional yeast

Spices and Flavors-
2 teaspoons garlic, minced
½ teaspoon salt
Pinch of dried thyme
Pinch of dried basil
Pinch of dried oregano
Pepper to taste
Paprika to taste

Yield: 2-3

Dairy-Free Spaghetti Squash Garlic Broccoli Alfredo & Seared Scallops

Dairy-Free Spaghetti Squash Garlic Broccoli Alfredo & Seared Scallops

Easily modified to your preferences, this recipe has lower carbohydrate levels than most pasta meals. The creamy scallop and pasta are light and brought to life by its dairy-free whipping cream.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 tablespoons ghee or coconut oil, divided
  • ½ cup dairy-free whipped cream (I used @silk) OR coconut cream with 1/3 cup almond or cashew or coconut milk
  • 2 teaspoons garlic, minced
  • ½ teaspoon salt
  • Pinch of dried thyme
  • Pinch of dried basil
  • Pinch of dried oregano
  • Pepper to taste
  • 1/2 tablespoon tapioca starch (or corn/potato/arrowroot starch)
  • 2 tablespoons nutritional yeast
  • Water or broth to thicken (OPTIONAL)
  • ½ pound wild scallops, thawed
  • Salt, pepper, and paprika to season
  • A few dashes of coconut aminos (OPTIONAL)
  • 1 medium spaghetti squash, cooked and seeded
  • 1 cup steamed broccoli

Instructions

    1. Heat 1 tablespoon of the ghee or coconut oil and the dairy alternative of your choice over medium in a saucepan.
    2. Add the garlic, salt, thyme, basil, oregano and pepper. Simmer for 3 minutes, then add the mixture to a high speed blender with starch of choice and nutritional yeast.
    3. Blend for 1 minute.
    4. Add the mixture back to a saucepan and whisk over medium heat until thickened. 
    5. For a thinner sauce: Add water or broth, 1 tablespoon at a time and whisk. 
    6. Place the scallops on a paper towel and pat dry, then season them with salt, pepper and paprika. Pat dry again! 
    7. Heat the last 2 tablespoons of oil or ghee over medium-high in a saucepan (I use a cast iron skillet) and sear the scallops for about 2 minutes per side (do this in batches to ensure you don’t overcrowd them: that’s how you get that sear!) Add a few dashes of coconut amino to the pan (optional).
    8. Remove the scallops from the pan and set them aside on a plate.
    9. Toss the sauce with spaghetti squash, and add broccoli and scallops to serve.
    10. Enjoy!
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