Yield: 4 Servings
Total Time: 20 Minutes
Prep Time: 15 Minutes
Cook Time: 5 Minutes
- 3 tablespoons toasted sesame oil
- 2 scallions, chopped
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 1 large butternut squash
- 8 ounces cooked scallops
- 1 teaspoon raw honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 3 tablespoons chopped fresh basil
- 4 tablespoons toasted sesame seeds
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Preheat the oven to 375 degrees.
Prepare a baking sheet by lining it with parchment paper.
Arrange the squash halves, cut side down, onto the prepared sheet and place in the oven. Bake for about 40 minutes, or until tender.
Remove the spaghetti squash from the oven and using a fork, scrape out the strands into a bowl.
In a saucepan, heat sesame oil until hot but not smoky. Stir in scallops, scallions, ginger, garlic, and brown sugar.
Cook over medium heat for about 1 minute and then remove from heat.
Stir in fish sauce, soy sauce and fresh lime juice.
Transfer to a bowl and the squash spaghetti and basil.
Stir to combine and sprinkle with toasted sesame seeds.
Serve right away!
Nutritional Information per Serving:
Calories: 247; Total Fat: 15.5 g; Carbs: 15.4 g; Dietary Fiber: 4 g; Sugars: 5.8 g; Protein: 14.3 g; Cholesterol: 19 mg; Sodium: 931 mg