Spaghetti Squash Pasta with Scallops and Pumpkin Sauce
This elegant Spaghetti Squash Pasta with Scallops and Pumpkin Sauce combines tender strands of roasted squash with succulent pan-seared scallops, all bathed in a silky, sage-infused pumpkin sauce that’s both sophisticated and comforting.
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.