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Spaghetti Squash Pasta with pumpkin sauce and scallops

Seafood Pumpkin Spaghetti Squash Pasta


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 3 1x

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.


Scale

Ingredients

For the spaghetti squash pasta:

  • 1 medium size spaghetti squash
  • sea salt
  • 1 tbsp olive oil
  • baking pan

For the Asian pumpkin sauce:

  • 1 tbsp oil or butter (ghee for dairy-free)
  • 1 tsp minced garlic (2 small cloves)
  • 1 cup pumpkin puree
  • 1/3 cup coconut cream (or regular cream if not paleo)
  • 2 tbsp gluten-free miso paste (or mixing 1.5 tbsp gluten-free tamari with .5 tbsp sesame oil works too. (see notes for more substitutes)
  • 1/2 tsp chili pepper or cayenne
  • optional 23 tbsp broth to thin out
  • ground black pepper to taste
  • herbs to garnish

For the scallops:

  • 8 medium scallops. Thawed and cleaned.
  • 1 tbsp oil, butter, or ghee
  • see notes for scallop substitutes

Instructions

  1. Preheat oven to 400F
  2. Cut your 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.
  3. Salt your squash generously and wait 15 minutes. This brines the squash to remove excess water before roasting.
  4. After 15 minutes, rinse off the salt.
  5. Place squash rings on a baking sheet and drizzle with olive oil or avocado oil.
  6. Roast in the oven for 30-35 minutes, or until skin is more tender.
  7. Remove from oven. Set aside to cool.
  8. While the squash cools, make your sauce and scallops.

Pumpkin Sauce

  1. Place your garlic and oil in a saucepan on medium-low heat until it starts to pop and sizzle, about 2-3 minutes. You will smell the garlic fragrance.
  2. Next add in your pumpkin, coconut cream, miso, and spices. If too thick, add in a few tbsp of broth to thin out.
  3. Mix and simmer for 10 minutes.
  4. Add fresh black pepper last. Taste and adjust to your liking. More seasoning, salt, etc. if desired.
  5. While sauce is simmering, cook scallops.

For the Scallops

  1. Place 1 or 2 tbsp oil or butter in a frying pan on medium heat.
  2. Add your cleaned scallops.
  3. Sear for 5-6 minutes on medium to medium-high, flipping a few times.
  4. Scallops will brown and will no longer be opaque.
  5. 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

  1. Remove the peel from each spaghetti squash ringlet and pull out the strings from the center. Place into a bowl. Strings should be attached in a long circle. Next, separate the strands into “pasta” strands.
  2. Add 1 tbsp more of oil or butter the bowl and toss together. If the pasta is cold, place in microwave-safe dish and reheat for 45 sec or so.
  3. Place spaghetti squash pasta into bowls.
  4. Spoon 1/3 cup or more pumpkin sauce on top. Then add your scallops.
  5. Garnish with basil or herbs of choice.
  6. Extra red chili flake/pepper/salt if desired.
  7. Dig in!

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.
  • Category: Main
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 255
  • Sugar: 7.3g
  • Sodium: 671mg
  • Fat: 15.6g
  • Carbohydrates: 20.4g
  • Fiber: 4.7g
  • Protein: 10.6g
  • Cholesterol: 36.4mg

Keywords: spaghetti squash pasta, paleo pasta, pumpkin pasta sauce, scallops

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