Butternut Squash Veggie “Pasta” with Seared Scallops

This is one of those meals that sounds super fancy (cue scallops), but is actually so easy! It comes together pretty quickly and is a great meal to make for a group! I love using Butternut Squash Noodles from Cece's Veggie Co as a replacement for spaghetti, or even to mix with it! The texture and taste work so well with the tomato cream sauce. I will for sure be making this meal or some variation of butternut "pasta" again! 

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients:

 1 Large Jar of Tomato Sauce (24 oz)
 ¼ cup Heavy Cream (can omit if dairy free)
 2 cups Broccoli, Florets
 2 cups Mushrooms, Sliced
 1 Package Cece's Veggie Co Noodled Organic Butternut Squash
 6 tbsp Avocado Oil (to cook veggies and scallops)
 4 Scallops (per person), you can also use chicken, sausage, shrimp etc
 Blackening Seasoning (for Scallops)
 Salt, Pepper and Chili Flakes to taste

Directions:

1

Heat 3 tbsp of avocado oil in a large, deep-set pan. Add in broccoli and mushrooms and mix well. Cover and let cook for 5 minutes.

2

Add in butternut squash noodles. Mix well with the other vegetables. Cover again for 5 minutes.

3

While the vegetables are cooking, heat up 2 tbsp of avocado oil on a cast iron skillet. When hot, place scallops (or protein you are cooking) on the pan. Season with blackening seasoning to your liking and let cook for 3 - 5 minutes on each side.

4

When the vegetables are tender, add in the whole jar of tomato sauce and 1/4 C of heavy cream. Mix well.

5

When the scallops are ready, place the noodles and veggies in a bowl and top with the scallops. Season with salt, pepper and chili flakes!

You can learn more about Cece's Veggie Co here. As you know, I love cooking with all their quality, organic noodled and riced veggies. It makes veggies fun! To find them in a store near you, click here.

Ingredients

 1 Large Jar of Tomato Sauce (24 oz)
 ¼ cup Heavy Cream (can omit if dairy free)
 2 cups Broccoli, Florets
 2 cups Mushrooms, Sliced
 1 Package Cece's Veggie Co Noodled Organic Butternut Squash
 6 tbsp Avocado Oil (to cook veggies and scallops)
 4 Scallops (per person), you can also use chicken, sausage, shrimp etc
 Blackening Seasoning (for Scallops)
 Salt, Pepper and Chili Flakes to taste

Directions

1

Heat 3 tbsp of avocado oil in a large, deep-set pan. Add in broccoli and mushrooms and mix well. Cover and let cook for 5 minutes.

2

Add in butternut squash noodles. Mix well with the other vegetables. Cover again for 5 minutes.

3

While the vegetables are cooking, heat up 2 tbsp of avocado oil on a cast iron skillet. When hot, place scallops (or protein you are cooking) on the pan. Season with blackening seasoning to your liking and let cook for 3 - 5 minutes on each side.

4

When the vegetables are tender, add in the whole jar of tomato sauce and 1/4 C of heavy cream. Mix well.

5

When the scallops are ready, place the noodles and veggies in a bowl and top with the scallops. Season with salt, pepper and chili flakes!

Butternut Squash Veggie “Pasta” with Seared Scallops

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.