The refreshing flavors of lemon and garlic pair well with scallops served over healthy and delicious spaghetti squash.

Ready in 50 minutes

Serves 4 people


  • 16 ounces scallops
  • 2 cloves garlic, chopped
  • Juice of ½ a lemon
  • 1 spaghetti squash (about 4 pounds), cut in half lengthwise
  • 2 tablespoons butter, separated
  • Salt and pepper to taste
  • 2 tablespoons fresh Italian parsley, chopped


  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with parchment paper. Place spaghetti squash, cut side down, on the lined cookie sheet and roast in oven for 40 minutes or until fork tender.
  3. While the squash is roasting, wash the scallops and pat them dry.
  4. In a bowl, combine lemon juice and chopped garlic with ½ teaspoon of salt and pepper.
  5. Remove squash from oven, turn it cut side up, and use a fork to scrape out the “spaghetti” into a bowl.
  6. Toss the “spaghetti” with 1 tablespoon of butter and salt and pepper to taste. Cover the bowl and set aside to keep hot.
  7. Add the scallops to the lemon juice/garlic mixture and toss to coat.
  8. Melt the remaining butter in a pan over medium-high heat.
  9. Using tongs, add the scallops in a single layer and cook for 2 minutes. Flip the scallops and cook for another minute or until golden brown.
  10. Serve the spaghetti squash with the scallops and sprinkle the fresh parsley over the top. Enjoy!

Nutrition Information:

  • Macros: 16 g Net Carbs
  • 8g Fat
  • 25g Protein