Dairy-Free Spaghetti Squash Garlic Broccoli Alfredo & Seared Scallops
Inroduction
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)
2 tablespoons nutritional yeast
1/2 tablespoon tapioca starch (or corn/potato/arrowroot starch)
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
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.
Ingredients
- 3 tablespoons ghee or coconut oil, divided
- ½ cup dairy-free whipped cream 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
- 2 tablespoons nutritional yeast
- 1/2 tablespoon tapioca starch (or corn/potato/arrowroot starch)
- 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
- Heat 1 tablespoon of the ghee or coconut oil and the dairy alternative of your choice over medium in a saucepan.
- Add the garlic, salt, thyme, basil, oregano, and pepper. Simmer for 3 minutes, then add the mixture to a high-speed blender with nutritional yeast and scratch of your choice.
- Blend for 1 minute.
- Add the mixture back to a saucepan and whisk over medium heat until thickened.
- For a thinner sauce: Add water or broth, 1 tablespoon at a time and whisk.
- Place the scallops on a paper towel and pat dry, then season them with salt, pepper, and paprika. Pat dry again!
- 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).
- Remove the scallops from the pan and set them aside on a plate.
- Toss the sauce with spaghetti squash, and add broccoli and scallops to serve.
- Enjoy!
