Dinner/ Fodmap

Spaghetti Squash with Scallops

Spaghetti Squash with Scallops

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Serves: 2 Cooking Time: 40 min


  • Small to Medium Spaghetti Squash (about 610 g)
  • Head of Parsley finely chopped ( 55 g)
  • 2 tbsp Mint finely chopped
  • 20 grape tomatoes
  • 1 tsp Ghee
  • 8 Scallops ( the picture only has 3, I ate the 4th while plating)
  • 2 oz Feta
  • Salt & Pepper
  • Toasted Sesame Seeds
  • Olive Oil Spray
  • Habanero Hot Sauce or Pesto



Preheat the oven to 350 F. Slice the squash in half (a serrated knife works best) and scoop out the seeds with a spoon. Spray each half with olive oil, season with salt and pepper and bake for 20 min.


While thats cooking wash the parsley and mint and finely chop together. Slice the grape tomatoes in half.


Heat a non-stick pan with the Ghee and add the tomatoes, cooking for about 4 min on high heat.


Lower the heat to medium and add in the parsley and mint. Season with salt & pepper and cook stirring constantly until herbs whither a bit, 2-3 min. Shut heat and let them sit in the pan.


Take off the heat and place herb and tomato in a bowl.


In the same pan, place back on the stove on high heat and add your scallops cooking for 3 min per side with pepper.


Take squash and spoon out the contents into the bowl with the parsley and tomato, mix all together with the feta cheese (crumble between your fingers).


Plate the hot sauce ( or pesto) then the squash. Add the scallops in between the hot sauce and squash and sprinkle toasted sesame seeds on entire plate.


You can easily toast your own raw sesame seeds by heating an iron cast pan on medium heat and throwing in 2 -4 tbsp of seeds for about 2 min. Make sure your always turning them so they don't burn!

Not a fan of spaghetti- or any other pasta for that matter. I do, however, love the sauces (hello, thats where all the flavor is….)! You will find me elbow deep working hard to clean all the leftover tidbits on finished pasta plates with a nice big piece of toasted bread. Also, been known to literally lick the plate, yup, not at all embarrassed by that.  The joy of eating pasta is that it’s just plain fun. Strands help flick up oil and tomato on your face for the ultimate antioxidant facial (bonus for garlic) and it always comes with fresh ground pepper. In order to still have a party, and flavor, I wanted to create a spaghetti that (gasp) did not have sauce but still packed a punch when you ate it.  Enter Spaghetti Squash.

The amazing thing about this veg, is that it can be eaten alone with a little help from our friends salt & pepper,  but has an amazing ability to grab onto anything you throw at it with zeal. This meal is filling due to the fiber and packed with nutrients while still maintaining elite party status for both your eyes and mouth. I kicked it up a notch with a nice big swipe of homemade smoked habanero hot sauce, compliments of the hotel I recently stayed at while attending a wedding in Tulum, Mexico. You can add hot sauce if you like, to mellow it out for those who do not like heat, a fresh vegan pesto would pair nicely as well.  Vegan is recommended, because there is feta in the recipe, lets not have our cheeses combat, if you have that extra batch of pesto laying around and go that route then just omit the Feta called for.

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