Instructions

1. Wrap squash halves in Saran. Pierce plastic on each squash in 3 places with a fork to allow steam to escape. Place, pricked side up, on a microwave-safe plate. Microwave on high 8-9 minutes or until tender.
2. With a fork, pull squash strands from the shells, leaving the shells intact. Toss strands with 2 tablespoons oil and season to taste with kosher salt and freshly ground pepper.
3. While squash is cooking, heat remaining oil and butter, if using, in a large, heavy-bottomed stainless pan to medium-high heat. Whisk paprika and salt into oil. Heat until hot but not smoking.
4. Place scallops in skillet. Sauté until cooked through, about 2 minutes on each side. Remove from pan. Deglaze pan with sherry and whisk bottom of pan to remove savory bits and pieces of scallops. Cook 1 minute, whisking.
5. Toss dill and spaghetti squash strands into sherry sauce coating squash with sauce. Fill squash shells with squash strands, top with scallops and serve.