Creamy Lemon Garlic "Pasta" with Scallops

Today, I'm here to share another of my Whole30 dinner creations... Lemon Garlic "Pasta" with Scallops!  

The "pasta" is spaghetti squash, and I made a quick, creamy sauce using the pan drippings from the scallops that is bursting with flavor.

My favorite part about this dish is the balance... it tastes light & fresh, but is still hearty & filling.  This would be great any time of year, but I love how it brightened up our winter menu;  a nice break from heavier soups & chilis.

Both the spaghetti squash & scallops I used are from Costco.  I love that they offer high-quality wild scallops that are frozen, so you can thaw as many as you'd like at a time.

I hope you enjoy this as much as we did!  Try it for a nice lunch when entertaining, or dinner anytime.  It's not as difficult as it looks!

This dish is also Paleo-friendly, grain & dairy free, and Whole30 compliant.

Serves 4.

  • 1 medium spaghetti squash
  • extra virgin olive oil or avocado oil, for cooking
  • 1 lb scallops
  • 1 tsp minced garlic
  • 2 Tbsp arrowroot starch/flour
  • 1/3 cup coconut milk
  • 1/4 cup chicken broth
  • salt & pepper, to taste
  • juice of 1 medium lemon
  • handful of fresh parsley, chopped


  • baking sheet
  • aluminum foil
  • large bowl
  • large sauté pan
  • plate


  1. Preheat the oven to 375ºF.  Line a baking sheet with aluminum foil.  Cut the spaghetti squash in half through the length, then place the open sides down.  Bake for 40-45 minutes or until tender enough to scrape out with a fork.  Scrape the spaghetti squash into a large bowl, season with salt and pepper, and set aside.
  2. Sauté the scallops in 2 Tbsp of cooking oil over medium to medium-high heat until lightly browned and just cooked through.  Transfer the scallops to a plate while you make the "sauce".
  3. Over medium heat, add 2 Tbsp of oil and 1 tsp of minced garlic to the pan drippings.  Stir for about 2 minutes to cook the garlic, but don't let it burn.  
  4. Sprinkle 2 Tbsp of arrowroot flour into the pan, and stir to make a paste.  Pour in the 1/4 cup chicken broth and 1/3 cup coconut milk, stirring continuously until the sauce is thickened and bubbly.
  5. Reduce the heat to medium-low, and stir in the cooked spaghetti squash.  Add the fresh parsley and lemon juice.  Stir and cook until the spaghetti squash is warm and coated in the sauce (just a few minutes).  Stir in the scallops until warm, or serve them over top of the "pasta".
  6. Garnish with another dash of salt & pepper, extra fresh parsley, and a squeeze of lemon.

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