a bowl of spaghetti squash with seafood marinara on a dinner table.
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roasted spaghetti squash halves.
bowl of raw shrimp, scallops and lobster tails.

About ten minutes before the squash are done, heat the marinara sauce on the stove over medium heat.  Add the pinch of chili flakes (more if you like it spicy) and stir to combine.  Nestle the shrimp, scallops and cut lobster tails down into the sauce.  Let the sauce come up to a simmer and turn and gently toss the scallops and shrimp so they are cooking on all sides.  You’ll know they are cooked because the shrimp will turn pink and slightly curl.  The scallops will no longer be translucent and the lobster meat will turn white and they will naturally curl in the pan.

skillet of seafood marinara simmering on the stove.
spaghetti squash that has been "forked".
a bowl of spaghetti squash with seafood marinara on a dinner table.
a bowl of spaghetti squash with seafood marinara on a dinner table.

Spaghetti Squash with Seafood Marinara

A great subsitute for pasta, spaghetti squash gets topped with an assortment of seafood and a delicious red sauce.
5 from 1 vote
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 43 minutes
Course Dinner
Cuisine General
Servings 6 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Medium Spaghetti Squash
  • ½ Lb. Medium Shrimp, deveined and shelled
  • ½ Lb. Scallops, sea or bay
  • 2 4-6 Oz. Lobster tails, cut in half
  • 1 1/2 Cups Marinara Sauce
  • ¼ Tsp. Calabrian chili flakes
  • 1 Tbsp. Olive oil
  • Kosher Salt & Freshly Ground Black Pepper
  • Shaved Parmesan Cheese (optional)
  • Fresh Italian parsley (optional)

Instructions
 

SQUASH:

  • Cut the squash in half lengthwise. Scoop out the seeds. Brush the squash on both cut sides with olive oil. Sprinkle with salt and pepper. Place cut side down on a foil lined or parchment paper lined baking sheet and roast in a 375-degree F. oven for 25 minutes. Turn the squash over and roast for another 15 minutes.  The squash should be soft and browned in spots.
  • Remove from oven and using a fork, scrape squash and watch “spaghetti form”. Place on plates or in shallow pasta bowls and top with the seafood sauce.

SAUCE:

  • Heat the marinara sauce in a wide skillet on the stove. Add the Calabrian chili flakes as soon as you pour the sauce into the pan. When it starts to bubble, add the shrimp, scallops and lobster tails and simmer until seafood is cooked through (about 10 minutes).
  • Spoon the seafood marinara sauce over the spaghetti squash. Top with shaved or grated Parmesan cheese if using.  Finish with chopped parsley.  Enjoy.
Keyword clams, dinner, healthier choice, pasta, scallops, seafood, shrimp, vegetables
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5 from 1 vote (1 rating without comment)

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