a bowl of spaghetti squash with seafood marinara on a dinner table.
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Spaghetti squash has a mild and subtly flavor. Its taste is not as strong as traditional pasta, allowing it to pair well with various sauces and seasonings. When cooked properly, it maintains it’s texture and is slightly firm (like pasta) and the flesh can be scraped away with a fork, creating strands that look like spaghetti noodles…hence the name.

Spaghetti squash takes on the flavor of the sauce on it making it the perfect base and substitution for pasta in a lot of dishes like this one. I find I don’t even miss the pasta since it is the sauce and toppings that I am craving.

Here’s how to tell if a spaghetti squash is ripe:

  1. Color:
    • Look for a spaghetti squash with a consistent, deep yellow color. Avoid green areas, as they may indicate that the squash is not fully ripe.
  2. Firmness:
    • Ripe spaghetti squash should feel firm and heavy for its size. Press your fingernail against the skin; it should be tough and not give easily. If the skin feels soft or has noticeable dents, the squash may be overripe or not ripe yet.
  3. Skin Texture:
    • The skin of a ripe spaghetti squash should be hard and not have any soft spots or blemishes. Check for a smooth and unblemished surface.
  4. Stem:
    • Examine the stem where it was attached to the vine. A dry and withered stem is an indication that the spaghetti squash is mature and ready.
  5. Size and Weight:
    • Choose a spaghetti squash that is heavy for its size, as this suggests it is filled with more moisture, contributing to better texture and flavor.
  6. Sound:
    • When you tap the squash with your knuckles, it should produce a hollow sound. This can be an additional indicator of ripeness.

Determining whether a squash is bad involves considering various factors related to its appearance, texture, and smell. Here are some signs that may indicate a squash is no longer good:

  1. Visual Inspection:

    • Mold: Check for the presence of mold on the surface. Mold can appear as fuzzy patches or dark spots. If you see mold, it’s best to discard the squash.
    • Discoloration: Look for any significant changes in color. While slight variations are normal, an overall change to a dull or off-color may indicate spoilage.
    • Soft Spots or Wrinkles: Press gently on the squash. If it feels overly soft or has wrinkles, it may be past its prime.
  2. Texture:

    • Mushiness: Squash should generally have a firm texture. If the flesh feels excessively mushy or slimy, it’s a sign of deterioration.
  3. Smell:

    • Off Odor: A bad or foul smell is a clear indication that the squash has gone bad. Fresh squash should have a neutral or slightly sweet aroma.
  4. Internal Condition:

    • Seeds and Inner Flesh: If you cut the squash open and find that the seeds or inner flesh have a strange or off-putting smell, appearance, or texture, it may be a sign of spoilage.
  5. Water Content:

    • Excessive Moisture: If there is an excessive amount of moisture on the squash’s surface or inside the cavity, it could indicate decay or bacterial growth.
An uncut, whole spaghetti squash can last for several weeks to a few months, depending on storage conditions. Keep it in a cool, dry place, away from direct sunlight.
Spaghetti squash can be frozen for longer-term storage. If you have extra cooked squash, allow it to cool, then place it in a freezer-safe container or zip-lock baggie. Label with the date and store in the freezer for up to 6 to 8 months. Don’t freeze raw squash since it can affect the texture.

I’m always asked how to cut a spaghetti squash.  And truthfully, it can be challenging the first time.  But, I’ve got some tips to help you get that squash cut.  First, make sure you are using a very sharp chef’s knife.  Sharpen it.  Second, use my microwave tip.  I put the whole squash in the microwave for 3-5 minutes to soften it.  It makes it easier to cut.  Just remember to stab the squash with the tip of a paring knife to let the steam escape when it is in the microwave.  That will keep the squash from exploding…and that is a good thing!

Spaghetti squash carbs are minimal especially when compared to pasta.   The net carbs in one cup of spaghetti squash is 8 net carbs.

  • Total Carbohydrates: Approximately 10 grams
  • Dietary Fiber: Roughly 2 grams
  • Net Carbs: Total Carbohydrates minus Dietary Fiber
    • Net Carbs: 10 grams – 2 grams = 8 grams

If you are on a low carb diet, spaghetti squash is a great choice.

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
Calories 68 kcal

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


  • 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)



  • 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.


  • 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.


Calories: 68kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 356mgPotassium: 357mgFiber: 3gSugar: 7gVitamin A: 468IUVitamin C: 8mgCalcium: 47mgIron: 1mg
Keyword clams, dinner, healthier choice, pasta, scallops, seafood, shrimp, vegetables
Tried this recipe?Let us know how it was!