Scallop and Spaghetti Squash Delight

This was actually quick and easy since I make the spaghetti squash in advance so I just measure out 2 cups and reheat in the microwave on 50% power for 2 minutes or until steaming hot).

It has both an Indian and a Thai character to it.  (that means spicy) My husband called it heavenly.  Try it and decide for yourself.

Ingredients:

• 2 cups of cooked spaghetti squash
• 8 oz Jumbo scallops
• 1/2 cup Trader Joe’s Thai Green Curry Simmer Sauce
• 2 tbsp Garam Masala spice (I bought mine at Whole Foods)
• 1 egg or 1/4 cup egg beaters

Directions:

1. Rinse and pat dry the scallops
2. Place the beaten egg or egg beaters in a small bowl
3. Place the Garam Masala spice in a heap on a small plate
4. Heat a 10 inch skillet to medium high after spraying with non-stick spray (I use coconut oil spray)
5. Run each scallop through the egg to wet and then dredge with the Garam masala and place in preheated skillet
6. Sear scallops on one side and turn and sear on the other side
7. Add Green Curry Simmer Sauce to pan and reduce heat to low
8. Scrape the bottom of the pan to include the spice that might have adhered into the sauce)
9. Cover and finish cooking the scallops in the sauce.  (about 2 minutes)
10. Meantime reheat the spaghetti squash and place in two bowls
11. Remove the scallops and spoon them and the sauce over the spaghetti squash
12. Serve hot and enjoy a plethora of flavor

Nutrition:  Makes 2 servings each with approximately

• 202 calories and
• 21 grams protein