Ever looked at a spaghetti squash and wondered how to transform it into something truly spectacular? I’ve got you covered! This Spaghetti Squash Pasta with Scallops and Pumpkin Sauce combines the subtle sweetness of squash “noodles” with perfectly seared scallops and a velvety pumpkin sauce that screams autumn.
It’s the kind of dish that makes people think you’ve been secretly training at a culinary school, when really, it’s all about a few quality ingredients and simple techniques coming together beautifully.
Why This Recipe is Awesome
This isn’t just another pasta alternative – it’s a celebration of fall flavors that actually works. The Spaghetti Squash Pasta with Scallops and Pumpkin Sauce brings together the natural sweetness of spaghetti squash with the richness of scallops and the warm, comforting notes of pumpkin sauce. It’s low-carb yet incredibly satisfying.
What makes this recipe truly special is the textural contrast – tender strands of squash against the perfectly caramelized scallops. The pumpkin sauce ties everything together with its silky consistency and subtle nutmeg and sage notes. Even better, it’s naturally gluten-free while still feeling indulgent, making it perfect for special occasions or when you want to impress dinner guests without spending hours in the kitchen.
Equipment needed: Baking sheet, sharp knife, fork, large skillet, saucepan, blender or immersion blender
Spaghetti Squash Pasta with Scallops and Pumpkin Sauce
Ingredients
- 1 medium spaghetti squash about 3-4 pounds
- 2 tablespoons olive oil divided
- 1 pound large sea scallops patted very dry
- 3 tablespoons butter divided
- 3 cloves garlic minced
- 1 small shallot finely diced
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup vegetable or chicken broth
- ½ cup heavy cream
- 2 tablespoons fresh sage leaves chopped (plus extra for garnish)
- ¼ teaspoon freshly grated nutmeg
- ¼ cup grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper
- Pinch of red pepper flakes optional
Instructions
- Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is tender and can be easily pulled into strands.
- Make the pumpkin sauce: While the squash roasts, melt 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook until translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the pumpkin puree, broth, cream, sage, and nutmeg. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally.
- Blend the sauce: Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. Return to the pan, stir in the Parmesan cheese, and season with salt and pepper. Keep warm on low heat.
- Prepare the scallops: Thoroughly pat the scallops dry with paper towels – this is crucial for achieving a good sear. Season generously with salt and pepper on both sides.
- Sear the scallops: Heat a large skillet over high heat until very hot. Add the remaining tablespoon of olive oil and 1 tablespoon butter. When the butter stops foaming, add the scallops in a single layer, making sure they don’t touch. Cook without moving for 1½-2 minutes until deeply golden on the bottom.
- Flip and finish the scallops: Turn the scallops and cook for 1-1½ minutes more until just opaque in the center. Remove to a plate immediately to prevent overcooking.
- Prepare the squash “pasta”: When the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer to a bowl and toss with a small amount of olive oil, salt, and pepper.
- Assemble the dish: Divide the spaghetti squash among four plates, top with pumpkin sauce, and arrange the scallops on top. Garnish with additional Parmesan, fresh sage leaves, and red pepper flakes if using.
Notes
- For easier cutting, microwave the whole spaghetti squash for 3-4 minutes first to soften the skin.
- The pumpkin sauce can be made up to 2 days ahead and reheated gently before serving.
- To save time, roast the squash earlier in the day and reheat briefly in the microwave.
- Don’t overcrowd the scallops in the pan – cook in batches if necessary for the perfect sear.
- The sauce should be silky but not overly thick – add more broth if needed to adjust consistency.
Calories & Nutritional Info
- Calories: Approximately 410 calories per serving
- Protein: 24g per serving
- Carbohydrates: 25g per serving
- Fat: 24g per serving
- Dietary notes: Naturally gluten-free, low-carb, high in vitamin A and C
- Allergens: Contains dairy and shellfish
Common Mistakes to Avoid
- Not drying the scallops properly: Moisture is the enemy of a good sear. Pat them thoroughly with paper towels before cooking.
- Overcooking the scallops: They only need 2-3 minutes total. Overcooked scallops become rubbery and tough.
- Moving the scallops too soon: Let them develop a proper crust before flipping.
- Underseasoning: Both the squash and the scallops need generous seasoning to shine.
- Overcooking the spaghetti squash: Stop when it’s al dente – overcooked squash becomes mushy.
Alternatives & Substitutions
- Seafood options: Substitute shrimp or chunks of firm white fish if scallops aren’t available.
- Dairy-free version: Use coconut cream instead of heavy cream and omit the Parmesan or use nutritional yeast.
- Vegetarian adaptation: Replace scallops with pan-seared king oyster mushroom slices, which have a similar texture.
- Herb alternatives: Substitute thyme or rosemary for sage if preferred.
- Squash alternatives: If spaghetti squash isn’t available, use spiralized butternut squash or zucchini noodles (though cooking times will vary).
FAQs
How do I know when scallops are perfectly cooked?
Look for a golden-brown crust on each side, while the center remains slightly translucent. They should be firm but still yield slightly when pressed. Overcooked scallops become tough and rubbery, so err on the side of undercooking if unsure.
Can I make this recipe ahead of time?
You can prepare the spaghetti squash and sauce up to 2 days ahead, but always cook the scallops just before serving. Reheat the components separately and assemble at the last minute.
What’s the best way to get long strands from spaghetti squash?
Cut the squash crosswise (not lengthwise) to get longer strands that better mimic pasta. After cooking, use a fork to gently scrape the flesh perpendicular to the “rings” of fibers you can see.
How do I select the best scallops?
Look for “dry-packed” scallops rather than “wet-packed,” which have been treated with chemicals. Good scallops should smell sweet and oceanic, with a firm texture and creamy white or slightly pink color.
Can I use canned pumpkin for this recipe?
Absolutely! Just make sure it’s 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that would alter the flavor of your sauce.
Final Thoughts
This Spaghetti Squash Pasta with Scallops and Pumpkin Sauce is what I call “impressively doable” cooking – it looks and tastes restaurant-worthy but isn’t complicated to execute at home. The combination of tender squash strands, perfectly seared scallops, and that velvety pumpkin sauce creates a dish that’s both comforting and elegant. Go ahead and treat yourself to this seasonal delight – your taste buds (and dinner guests) will thank you!
