Seared Scallops over Spaghetti Squash

I thoroughly enjoyed this recipe tonight. Spaghetti squash is a great alternative to pasta, and when cooked right, you almost wouldn't know the difference. The best part is, its gluten free and doesn't spike your insulin the way usual pasta does. 
Plus, the scallops are high in protein, selenium, phosphorous, vit B12, zinc, choline, iron, omega-3 fats, copper, magnesium, potassium and calcium! Not to mention, delicious.

So without further ado, heres what you do...

Heres what you need:

• 6 large scallops (per plate)
• 5 slices of bacon
• 1/2 a spaghetti squash (Either roast in oven at 400F for 45 mins or microwave like this)
• 3-4 scallions/green onions
• 2 cloves of garlic - crushed
• Bunch of asparagus spears (enough for 2 people)
• Garlic Powder
• Salt & Pepper 

Heres what to do:

1. Cook spaghetti squash (either roast in oven at 400F for 45 mins, or microwave like this.)
2. Dry Scallops with a paper towel and sprinkle with garlic powder. Set aside.
3. Chop up bacon into 1/2 inch pieces and add to a skillet on medium heat. Allow to cook until crisp and then remove onto a paper towel. Drain excess bacon grease, leaving about 2 Tbsp in the skillet
4. Chop up asparagus and scallions and sauté in the pan in the remainder of the bacon fat. Add garlic and salt and pepper to taste.
5. Add stringed spaghetti squash to the veggies, add the bacon and toss together. Keep on low heat while you cook the scallops.
6. In a clean skillet, add butter and turn to medium/high heat. Once it hisses when you throw a drop of water in, place all the scallops in the pan. Sear for 3-4 minutes (do not move or disturb them during this time). Once seared, carefully flip over and sear the other side for about a minute. Remove from the skillet carefully
7. Plate the scallops over the squash mixture and enjoy!

This recipe is dairy free, gluten free, & paleo friendly!