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
- 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 2 – 3 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
- Preheat oven to 400F
- 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.
- Salt your squash generously and wait 15 minutes. This brines the squash to remove excess water before roasting.
- After 15 minutes, rinse off the salt.
- 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 to cool.
- While the squash cools, make your sauce and scallops.
- 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.
- Next add in your pumpkin, coconut cream, miso, and spices. If too thick, add in a few tbsp of broth to thin out.
- Mix and simmer for 10 minutes.
- Add fresh black pepper last. Taste and adjust to your liking. More seasoning, salt, etc. if desired.
- While sauce is simmering, cook scallops.
For the Scallops
- Place 1 or 2 tbsp oil or butter in a frying pan on medium heat.
- Add your 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 the 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 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.
- Place spaghetti squash pasta into bowls.
- Spoon 1/3 cup or more pumpkin sauce on top. Then add your scallops.
- Garnish with basil or herbs of choice.
- Extra red chili flake/pepper/salt if desired.
- Dig in!
- 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
- 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