Print Friendly, PDF & Email


4 – 6 servings


0 hours 5 mins


0 hours 40 mins


0 hours 45 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


1 Medium/Large Spaghetti Squash

½ lb. Medium Shrimp, deveined and shelled

½ Lb. Sea Scallops

4 oz. Lump crabmeat, picked over and shells & cartilage removed

1 jar of RAO’s Marinara Sauce

¼ Tsp. Calabrian Chili flakes

Olive oil

Salt & Pepper

Shaved Parmesan Cheese



1. 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 baking sheet and roast in a 375-degree oven for 25 minutes. Turn the squash over and roast for another 15 minutes.
2.Remove from oven and using a fork, scrape squash and watch “spaghetti form”. Place on plates or bowls and top with seafood sauce.


1. Heat the sauce in a wide pan 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 and scallops and simmer until seafood is cooked through (about 10 minutes). Add the crab and heat through.
2. Serve the sauce served over the spaghetti squash. Top with shaved or grated Parmesan cheese.