Pan Seared Scallops & Roasted Squash Bowl

1 acorn squash; halved

seeds from acorn squash; rinised & separated

2 tbsp avocado oil

4 servings wild caught scallops

2 tbsp ghee or coconut oil

2 c fresh broccoli

3 large beets, peeled & sliced

Bunch of beet leaves, chopped

2 kohlrabi, peeled & sliced

Salt & Pepper

Olive oil to drizzle on top (first pressed, cold pressed, organic)

Pre heat the oven to 400 degrees F

Season the inside of the acorn squash halves with avocado oil, salt & pepper to taste; then place shell side up on a baking sheet lined with parchment paper; pierce a few small holes into the outside of the squash with a knife or fork (this helps it vent and cook better)

Spread seeds from acorn squash out on the same baking sheet as the squash and drizzle avocado oil, salt & pepper

In a large bowl add beets, broccoli, kohlrabi, avocado oil, salt & pepper to taste; toss together; add to a separate baking sheet lined with parchment paper

Bake squash, seeds, and veggie mixture for 30-35 mins (check the seeds halfway through to make sure they do not overcook!)

When there is 10 minutes left of baking for all veggies; begin to cook the scallops & beet leaves; heat up ghee or coconut oil to medium heat then; add beet leaves, scallops, dash of salt & pepper to the pan allowing the scallops to touch the pan; cover with lid for 3-4 minutes; remove lid and allow to cook for another 2 minutes leaving the lid off; flip scallops and cook another 3-4 minutes or until soft to touch & golden on the outside.

Add squash, veggies, seeds, & scallops to a bowl & drizzle with olive oil to top as a healthy fat!

Enjoy:)