Butternut Squash Veggie "Pasta" with Seared Scallops

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

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.

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

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.

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

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!

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Butternut Squash Veggie “Pasta” with Seared Scallops