Curried Scallops & Butternut Squash Noodles

August 26, 2020For The Love of Food

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 people

Calories: 390

This dish was requested by my boyfriend. He loves seafood. I’m not a big fan but I am always willing to put my culinary skills to use. He found a general recipe online for this dish but I just used it as a guide.

This is a great anti-inflammatory dish thanks to the curry powder. Turmeric is one of the main spice found in curry powder which gives it that bold yellow color. It is widely known to help relieve symptoms of inflammation. Having an auto-immune disease cause many inflammation flare ups. Adding turmeric to your diet is very beneficial. Along with turmeric, curry powder has other anti-inflammatory spices such as chili pepper and coriander. This spice is bright and earthy. It’s typically pretty mild on the spice factor and is a great ingredient to keep in your spice rack.

I used butternut squash noodles for this recipe. The noodles are slightly sweet so they pair nicely with the curry powder. Not only are these noodles lower in calories, they are high in fiber and are also chalk full of vitamins:
Vitamin A
Vitamin C
Magnesium-because of Hashimoto’s, magnesium levels can be very low. It’s good to eat foods that have a lot of magnesium. It also helps to take supplements.

I used frozen scallops in this dish. Many of you know that scallops have a slightly mild sweet taste. Paired with the curry and butternut noodles, this dish is a perfect balance of sweet and savory.

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Curried Scallops & Butternut Squash Noodles

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 10 minutes
  • Serves: 4 people
  • Calories 390

This simple dish is bright and bold. The combination of the curry powder, scallops and butternut squash noodles is the perfect balance of sweet and savory.


  • 1 16oz container Butternut Squash noodles , (I bought a pre spiraled package at Publix)
  • 10 Scallops
  • 2 Tbs Olive oil
  • 1/4 Tsp Sea salt
  • 1/2 Tsp Curry powder
  • 1/4 Tsp Chili powder
  • 1/4 Tsp Ginger powder


  • 1)

    Season the scallops with 1 tablespoon of olive oil and all the spices. Mix in a bowl to coat evenly.

  • 2)

    Heat a medium sauté pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. Place the scallops in the pan and cook 5-8 minutes on each side. They should be firm to the touch and a nice golden brown.

  • 3)

    Remove the scallops from the pan and add the butternut squash noodles. Lightly sauté for 5 minutes to soften the noodles. Do not over cook or noodles will get mushy and soggy.

  • 4)

    Plate the noodles with the scallops and garnish with fresh cilantro.


Saturated Fat1.3g
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