Creamy Lemon Garlic "Pasta" with Scallops

Servings:

Calories: 185kcal

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.
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".
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.
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.
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".
Garnish with another dash of salt & pepper, extra fresh parsley, and a squeeze of lemon.