Spaghetti Squash Pasta makes for an easy gluten-free and paleo pasta alternative! The tender pasta is topped with miso pumpkin sauce and buttery scallops. A healthy, lighter version of your favorite pasta dish. DIG IN!
Once you start cooking with pumpkin, or spaghetti squash pasta for that matter, you just can’t stop. Like for reals. Toss some buttery scallops in with this obsession and you got yourself heaven on plate….. errr pasta bowl?? Whatever plating you so choose, it’s heaven. And as mentioned Monday, I’m officially ready for pumpkin. But that’s not the only thing we’re ready for.
Yep, you guessed it. Squash-mania!! The fact that God made several different squash varieties makes me happy. I thank Him daily. Haha. I also thank Him for creating genius people who share their spaghetti squash pasta cooking hacks. More on this in a minute.
So, let’s talk about this dish, cause I am pretty sure you’re thinking, “Oh I love me some spaghetti squash, but this recipe sounds too complicated.” Am I right? Don’t worry, I get it.
And I’m here to tell you that I’ve found a super easy way to make spaghetti squash pasta without all that stringy mess. Or without it turning into mushy pasta.
Okay, I borrowed the idea/hack, but you get my point.
How do you make spaghetti squash pasta?
I’m so glad you asked!
I’d also like you to know that the pumpkin sauce and scallops took all of 10 minutes to make. So technically, this seafood paleo pasta with miso pumpkin sauce is ready in under an hour. Major thrifty foodie points here ya’ll!!!
Anyway, here’s whatcha do.
First, cut your spaghetti squash into rings. Yes horizontally. Width wise into ringlets. A heavy sharp chef’s knife is best to use. It’s very sharp, just warning ya’ll!
Scoop out the seeds in the middle.
Then, in order to dry out the noodles a bit, so they aren’t mushy post-roasting, you will need to salt/brine these ringlets. It’s not a necessity, and it does take 20 minutes of “waiting,” but it totally improves the texture! Rinse off the salt before baking/roasting.
Add a little olive oil then in the oven we go! Bam!
While that’s cooking, you make your Asian inspired pumpkin sauce and scallops. Again, miso is not a necessity, but it evens out the sweetness of the squash. You can also use a combo of tamari or gluten-free soy sauce with sesame oil. I’m so fancy, I know. Kidding.
Lastly, you sear the scallops. And because I know many of you are fearful of cooking scallops, we’re gonna go over this again. Capeesh?
Side note -> Sizzlefish has the best scallops! Like, so easy to cook and hands down the best in flavor. I do not lie.
All you need is one pan, butter or oil, and your scallops (cleaned). Heat a pan on between medium-high to high, add your butter. Once it starts sizzling, add your scallops. Add in your garlic and a dash of sea salt, then pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
Spaghetti squash pasta with scallops is an easy dinner recipe. Promise!
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Seafood Pumpkin Spaghetti Squash Pasta
- Total Time: 50 minutes
- Yield: 3 1x
- Diet: Gluten Free
Description
Seafood Pumpkin Spaghetti Squash Pasta is strands of spaghetti squash topped with a miso pumpkin sauce and buttery scallops. A healthy lower carb version of your favorite pasta dish. Paleo and gluten-free, with a vegan recipe option.
Ingredients
For the spaghetti squash pasta:
- 1 medium size spaghetti squash
- sea salt to taste
- 1 tablespoon olive oil
For the pumpkin sauce:
- 1 tablespoon oil or butter (ghee for lactose-free)
- 1 teaspoon minced garlic (2 small cloves)
- 1 cup pumpkin puree
- ⅓ cup coconut cream or regular cream if dairy is tolerated
- 2 tablespoons gluten-free miso paste or tahini
- ½ teaspoon chili pepper or cayenne
- optional 2 – 3 tablespoons broth to thin out
- ground black pepper to taste
- herbs to garnish
For the scallops:
- 8 medium scallops, thawed and cleaned.
- 1 tablespoon oil, butter, or ghee
- see notes for scallop substitutes
Instructions
- Preheat oven to 400F.
- Cut the spaghetti squash horizontally into small ringlets and use a spoon to scoop out the seeds. Use a heavy chef’s knife to do so. Ringlets should be around 1-2 inches in width. See pictures in the content of the blog post.
- Salt the squash generously and wait 15 minutes. This brines the squash to remove excess water before roasting.
- After 15 minutes, rinse the salt off.
- Place squash rings on a baking sheet and drizzle with olive oil or avocado oil.
- Roast in the oven for 30-35 minutes, or until skin is more tender.
- Remove from oven. Set aside and cool.
- While the squash cools, make the sauce and scallops.
Pumpkin Sauce
- Place the garlic and oil in a saucepan on medium-low heat until it starts to pop and sizzle, about 2-3 minutes. Will smell the garlic fragrance.
- Next add in the pumpkin, coconut cream, miso, and spices. If too thick, add in a few tablespoons of broth to thin out.
- Mix and simmer for 10 minutes.
- Add fresh black pepper last. Taste and season with salt and pepper to your liking.
- While sauce is simmering, cook scallops.
For the Scallops
- Place 1 or 2 tablespoons oil or butter in a frying pan on medium heat.
- Add the cleaned scallops.
- Sear for 5-6 minutes on medium to medium-high, flipping a few times.
- Scallops will brown and will no longer be opaque.
- If they start to crack, that means that are overcooked. It’s better to cook 5-7 minutes max then remove from heat. They continue to cook once removed from heat.
Place it all together
- Remove the peel from each spaghetti squash ringlet and pull out strings from the center. Place into a bowl. Strings should be attached in a long circle. Next, separate the strands into “pasta” strands.
- Add 1 tablespoon more of oil or butter the bowl and toss together. If the pasta is cold, place in microwave-safe dish and reheat for 45 seconds or until heated through.
- Place spaghetti squash pasta into bowls.
- Spoon ⅓ cup or more pumpkin sauce on top. Then add the scallops.
- Garnish with basil or herbs of choice.
- Salt and pepper to taste
Notes
- For other miso substitutes, you can use tahini or a miso soup base paste.
- If you don’t want to use scallops, feel free to use shrimp, pork, or chicken.
- For a vegan option; tofu or toasted almond slivers are nice additions.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ⅓ of recipe
- Calories: 255
- Sugar: 7.3 g
- Sodium: 671 mg
- Fat: 15.6 g
- Carbohydrates: 20.4 g
- Fiber: 4.7 g
- Protein: 10.6 g
- Cholesterol: 36.4 mg
Tools to help you make this YUMMY paleo pasta!
Vegan Spaghetti Squash Pasta Option
Just in case you are not a scallop lover or have an allergy or whatnot, there is an option to make this paleo spaghetti squash “pasta” dish without seafood and vegan friendly. Just toast some slivered almonds and add those on top. Or replace scallops with other protein, like salmon, chicken, shrimp, tofu, etc.
Can I make spaghetti squash pasta ahead of time?
Yes! Because spaghetti squash pasta is so versatile, you can absolutely make it ahead. Gluten free, low carb, paleo, and Whole30 meal prep at its best! After the spaghetti squash is cooked, remove the strands and place them into an airtight container. Keep the container in the refrigerator and your pasta will stay fresh for up to a week!
Perfect for date night in, dinner party, or just when you need to spoil yourself and cook a good dinner for one. Which should be every night, right? Mmmm, love those. You can hog all that squash!
Wow, this definitely exceeded my expectations! I was skeptical about the pumpkin-scallop combo, but the pumpkin actually compliments the scallops quite nicely!
Oh I am so glad! We actually need to retest and update this older recipe so any feedback you have is appreciated.
SALIVATING from the spaghetti squash and pumpkin sauce! I will definitely substitute the scallops for tempeh or tofu–this is AMAZING!
oh yes! great with tofu! did you see the vegan option i added below? with toasted almonds?
Mind BLOWN about the spaghetti squash. Trying it next time. And this sauce sounds amazing. My hubby doesn’t love pumpkin, but I know if I say it’s an Asian pumpkin sauce, he will eat it without hesitation! Can’t wait to try this recipe!
Totally! I tricked my husband too. He’s not a pumpkin fan
You had me at miso pumpkin sauce 🙂 I’m right there with you Lindsay, I’m really enjoying pumpkin/squash season, I just can’t get enough, so much to make and eat so little time
i agree! time to stock up!!
When you say coconut cream do you mean putting it in the fridge overnight & scoop out cream? I can’t wait to make this… However I might need to do chicken. If I could get my hands on some good seafood it would be awesome! P.s. your recipe layout… perfect. I can actually understand. thank you for providing pictures for a visual person like me haha!
Nope, just coconut cream or coconut milk. In liquid form. It will melt once cooked so no need to make into a chilled cream. Does that make sense? and chicken totally works too!
Yes!! Thank you 🙂
I love pumpkin everything but your recipes make me hungry!
haha yay! my current plan of attack LOL!
A delicious bowl of comfort food! Love your idea of adding miso to balance the sweetness of the sauce. I have not had any luck finding spaghetti squash at the market but they should be coming in soon. Can’t wait to try this recipe. Sharing everywhere!
you are too good to me friend. Thank you! I think this dish would be great with regular pasta as well. Or even zucchini noodles! Let me know if you try it. <3
You are the queen of seafood! I love preparing scallops at home and this dish right here is right up my alley! Such an amazing celebration of the start of fall!
yes! love my seafood and FALL is my fav! <3
This sounds like nothing else I’ve ever had, but also like everything I love. I love having “hermit nights” now and then… though date night with yourself honestly sounds so much less antisocial ?
i will be your hermit friend!
I always roast my spaghetti squash in halves and then turn it into noodles….do you find that this method makes prettier noodles? I’d love to hear your thoughts on that! This dish looks so cozy and delicious!
I found it not as mushy and longer noodles once you pull it out. I love it!
This looks absolutely amazing. I don’t remember to use spaghetti squash often enough.
Your photos are always so stunning and make me want to try the recipes!
You should so make some!!
I never would have thought of using pumpkin in an Asian style dish! You are too clever, girl!
haha thanks Kristy. I am sure you’d love this too!
Thanks so much for sharing my spaghetti squash hack, Lindsay!!! 🙂 Made my day.
And thank you Beth! Great tips! loved it!
I want to dig in to this! Wish I could reach through this screen and grab that plate! For real!
I wish i could hand deliver!
You and I are always on the same wavelength! I just made a pumpkin sauce, too– but mine is Moroccan inspired 🙂 I have bought and roasted so many pumpkins already this year and we aren’t even to October yet!
I have never roasted spaghetti squash like that– or brined in! Will try it with my next one. I can imagine it cooks a lot faster!
i love that we are twinning! wish we could share food together! haha
Eyes = Hearts
Mouth = Salivating
Heart = Yearning
Hands = Grabbing
Brain = Screaming YES PLEASE
Oh wow… Am I having sex or wanting this dish. I have no idea……….
Totally thought of you!! LOL! Best comment evah!
Lindsey, this is AMAZING! You have combined three of my favorite foods (scallops, squash and pumpkin) into one mind-blowing dish! Can you pass me over some of your creativity! You are a genius!
I just don’t know if there could be any more delicious ingredients in this dish!! Scallops + pumpkin + spaghetti squash = sounds like heaven!!
yep, my heaven on a plate! haha
DANG you are killing it lately! (or always). This is so unique!! Totally pinning and need to make it. I love pumpkin inspired dishes that are savory!!
let me know if you do!
This looks so delicious! I love pumpkin pasta, squash, and just in general but never thought to pair it with scallops! I need to pick some up and make this soon!!
do it! then invite me. Cool? haha
This is perfect for me right now!!! I just bought a spaghetti squash – we’re trying to go anti-inflammatory until Italy (proud)? And you know we always have a Sizzlefish stash. That stuff is like gold! I made a quickie Shrimp Teriyaki for WIAW when we had no groceries. Time for pumpkin next!
I think it’s good to do Anti-inflammatory every other month anyway. So tell Vegas! Haha
You are making me crave seafood Lindsay! I just had a pumpkin sauce yesterday, but it wasn’t fresh like this – which looks amazing. It made me want to make my own though, and now I’m fully inspired!
I bet yours was still good! Wish we could meet up for a real dinner with PUMPKIN! haha
oh I’ve had their scallops before and they are seriously good!! I’m also a spaghetti squash fan soooo basically I need to make this ASAP
pretty sure you’d LOVE this too! gah, why don’t we live closer?
I have kind of fallen out of love with spaghetti squash…It just doesn’t do it for me! I have not fallen out of love though with seafood and pasta…When you live on a island you cannot fall out of love with this dish. I had some amazing scallops last Friday and pasta…DELISH! XOXO
you’re part Italian right? You know real pasta! no shame in that. And seafood in nantucket… I MUST MAKE HAPPEN!
Pumpkin & scallops & spaghetti squash – you are saying ALL the right things! You know I love sizzlefish & I can already imagine how amazing this will taste. Yummy!!!
for sure! i just know you guys would love too!
I love the salt bring hack. You’re a genius, but you already know that.
I totally stole the hack. But thank you! haha
I’ll come over and keep you company! I love everything that is involved with this!
please do!
I could not agree with you more on once you start, making pumpkin, you can’t stop! I never did that with spaghetti squash. Must give it a try!
I won’t hold you back. Keep the pumpkin going! haha.
p.s when is your surgery?!
This Friday. 🙁