1-2tbspgrassfed butter or other fat of choice(coconut oil, bacon fat, etc), we love Kerrygold
8-10scallops
salt and pepper to taste
1cuppesto sauce- see our lemon artichoke pesto sauce recipe linked above in post
1-2handfuls of fresh spinach
Instructions
Preheat your oven to 400 degrees and line a baking sheet with foil
Cut your spaghetti squash in half lengthwise (this can be a real pain, but if you ask someone in the produce department at the store, they'll cut it for you)
Place the spaghetti squash halves facing down on the foil lined baking sheet and cook for 25-30 minutes
When the squash is almost done, remove from the oven and let cool while you heat your pesto sauce and sear your scallops.
Heat your pesto sauce in a skillet over medium heat
Add 1-2 handfuls of fresh spinach to the pesto sauce and let the sauce simmer
Once your spaghetti squash has cooled enough to handle it, use a fork to remove the pasta shreds and set aside
Next, to sear the scallops add 1-2 tablespoons of grassfed butter to a frying pan
Add the scallops to the frying pan once the butter is melted and hot and sprinkle with salt and pepper to taste
Sear the scallops for about 2 minutes on each side
Scoop spaghetti squash on your plate, then layer the pesto sauce and scallops on top. Eat up!