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.
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
- 1/3 cup coconut cream or regular cream if dairy is tolerated
- 2 tablespoons gluten-free miso paste or tahini
- 1/2 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
- 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.
- 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 1/3 cup or more pumpkin sauce on top. Then add the scallops.
- Garnish with basil or herbs of choice.
- Salt and pepper to taste
- 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
- 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