Jerk Scallops with Spaghetti Squash

Directions

1. Preheat oven to 400°F (200°C).
2. Brush olive oil onto the flesh side of each spaghetti squash half and season with ½ teaspoon salt salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
3. Place 2 squash halves, flesh-side down, in a glass roasting pan, and place remaining 2 halves in a separate glass roasting pan.
4. Bake spaghetti squash in the oven until tender, about 40 minutes.
5. Remove squash from oven and use a fork to rake squash flesh from peel to gather spaghetti-like strands. If flesh is difficult to rake or feels hard, place squash back in oven, about 15 minutes.
6. Prepare scallops 10 minutes before spaghetti squash is finished cooking.
7. Melt butter and vegetable oil over medium-high heat In a large skillet.
8. Add scallops to skillet and cook for about 3 minutes on each side, until light golden brown.
9. Add cooking wine, onion powder, brown sugar, sea salt, thyme, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, allspice, nutmeg, and cinnamon to scallops and continue sautéing, about 2 minutes, flipping scallops on both sides to saturate with wine and seasoning mixture.
10. Remove scallops from skillet and serve immediately with cooking liquid over spaghetti squash.