Directions:
- Put a large pot of water on to boil.
- Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
- Cook spaghetti squash in an oven 450 degrees until mushy. Scoop pulp out when cool enough to handle.
- Whisk wine and clam juice in a small bowl until smooth.
- Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers stir, 1 to 2 minutes.
- Return the scallops to the pan, add the spaghetti squash and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.66 Kcal (962 kJ) | ||
| Calories from fat | 47.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 8% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 1084.08mg | 45% | |
| Potassium | 524.14mg | 11% | |
| Total Carbs | 17.76g | 6% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 25.3g | 51% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.14 Kcal (373 kJ) | ||
| Calories from fat | 18.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 8% | |
|---|---|---|---|
| Cholesterol | 18.04mg | 15% | |
| Sodium | 420.79mg | 45% | |
| Potassium | 203.45mg | 11% | |
| Total Carbs | 6.89g | 6% | |
| Sugars | 1.3g | 13% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 9.82g | 51% | |
| Vitamin C | 4.8mg | 21% | |
| Iron | 0.6mg | 8% | |
| Calcium | 19.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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