Spaghetti Squash & Scallops in Marinara Sauce
1 medium spaghetti squash
1 28 oz can San Marzano tomatoes, crushed
1 pound scallops
4 tablespoons olive oil
5 cloves garlic
1 sprig basil leaves, plus a few more for garnishing
1 teaspoon red pepper flakes
1 teaspoon salt
For marinara sauce:
Crush the tomatoes in a bowl. Add 1 cup water into the tomato can and set aside.
Heat olive oil in a large pan and sauté garlic slices in it.
When the garlic slices are soft, mix in the tomatoes and water.
Stir in the red pepper flakes, salt and black pepper into the pan.
Add the basil sprig and simmer sauce for 15 minutes or until it thickens.
While sauce is simmering cook spaghetti squash.
To cook spaghetti squash, cut squash in half and remove seeds. Put squash in a pot with water and boil for 15-20 minutes.
Remove squash and scoop out noodles with a fork. Place shredded spaghetti noodles in serving bowls.
After the simmering sauce thickens, place the scallops into the sauce and cook through on medium high heat for 5 minutes.
Remove the herb sprig from the sauce before serving.
Pour sauce and scallops over spaghetti squash, garnish with basil and serve.