Spaghetti Squash Scallop Scampi

Friday, May 24, 2013

From our skinny table to yours...

It's the weekend and that means date night for us.  No need to worry this date night meal is surely going to keep you in your bikini for Memorial Day Weekend!   We are saving both dollars and calories with our healthy and unique twist on the traditional shrimp scampi.  For starters we are saying bye bye to the shrimp and replacing them with delicious mini bay scallops.  As much as we love shrimp we love to mix things up and scallops were on sale.  Let's face it, we can't pass up a good deal ;)

This is super easy to put to together and SO healthy.  The second twist in this dish is that we are going low carb by subbing out the typical pasta for spaghetti squash so you don't have to feel guilty about pasta night.  Want to hear even more good news?  This dish is a one pot wonder which means practically no clean up.  We love that!  

We lightened up the usual buttery scampi sauce with olive oil, lots of lemon juice, garlic, onion, parsley, buttery chardonnay and tomatoes (which gave it the bright red color)!  This was super delicious and at only 255 calories does it get any better?  Is this not the perfect Memorial Day Weekend meal?!  Go ahead and pair this with a glass of wine and you are still well under the 500 calorie dinner mark ;)

Have a great and safe Memorial Day Weekend everyone!

Nutrition Facts Per Serving
Serves: 4
Calories: 255
Fat: 10.2 grams
Carbs: 18.4 grams
Dietary fiber: 3.2 grams
Protein: 24.8 grams

1 pound mini bay scallops
1 large spaghetti squash
2 tbsp olive oil
3 lemons 
5 garlic cloves minced
1 small yellow onion minced
2 cups asparagus chopped
2 cups cherry tomatoes
1 tbsp parmesan cheese
2 cups fresh spinach
1 cup white wine - we used chardonnay (or sodium free chicken stock if preferred)
1 handful fresh parsley (or tbsp dried)

Let's get cooking!
1.  Cut spaghetti squash lengthwise and scoop out the seeds.  Add one half to a microwave dish and add 1 inch of water.  Cook on half for 15 minutes repeating with the second half when finished.
2.  Add garlic, onion, and olive oil to saute pan.  Saute for 2 minutes.  Season scallops heavy on the pepper, light on the salt and add to saute pan.  Saute for 2 minutes then add tomatoes.  Stir to combine flavors
3.  Add asparagus and the juice from all lemons.  Saute for 2 minutes to allow flavors to combine.  Add wine, spinach, parsley, parmesan cheese and the zest from one lemon.  Simmer for 5 minutes
4.  Use a fork and scrape the 'pasta' into strands.  
5.  Pour sauce, veggies and scallops over squash and enjoy

Serves 4 healthy portions!

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  1. This does look pretty good. I'm a picky eater {to the point last night my boyfriend made me try his tilapia.} So maybe some time soon i'll make this for him. I hope you have a great weekend, please stop by if you get a minute.

  2. yum! This looks so good! I'm not a huge shrimp fan! However, I would probably just leave the shrimp out if I made it because it still looks so delicious!


  3. Stopping by from the Bloglovin' Collective Blog Hop.

    Holy yum!! I will most certainly try this at home...


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