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Seafood Pumpkin Spaghetti Squash Pasta (Paleo)

Cotter Crunch
  • 2018 minutes
  • Serves 3

INGREDIENTS

1 tsp

Garlic

1

Herbs

1 cup

Pumpkin puree

1

Spaghetti squash, medium size

1/3 cup

Coconut cream

1

Black pepper, ground

1/2 tsp

Chili pepper or cayenne

1

Sea salt

1 tbsp

Oil

1 tbsp

Olive oil

1 tbsp

Oil or butter

baking pan

optional 2 - 3 tbsp broth to thin out

see notes for scallop substitutes