Spaghetti Squash Casserole with Patagonian Scallops

While the Mediterranean Diet is not a low carbohydrate regime, this Spaghetti Squash Casserole with Patagonian Scallops hits the mark for low carbohydrate. Fresh baby spinach and creamy goat cheese pull this casserole together. The most difficult part of the recipe is to prepare the spaghetti squash (hint – it is not difficult to prepare spaghetti squash). With just a little planning, this is one of my easiest recipes.

The inspiration for this casserole is a seafood pasta-bake. I love baked pastas – manicotti, ravioli, lasagne. Sometimes, I want the yumminess of a delicious pasta bake with but not the heaviness. Spaghetti squash is the perfect vegetable-based light “pasta” bake. It also works when I have my friends who are “low-carb-eaters” over for dinner. This delicious bake is full of veggies and seafood and is just perfect for the Mediterranean Diet.

The Ingredients for the Spaghetti Squash Casserole with Patagonian Scallops

• Spaghetti squash
• Patagonian scallops (I use frozen)
• Extra virgin olive oil
• White wine (dry)
• Garlic
• Red pepper flakes
• Goat cheese crumbles
• Baby spinach
• Pecorino
• Panko breadcrumbs

While I am going to list the portions for each ingredient below in the recipe, the beauty of a bake is that the ingredients are flexible. Do not worry if your squash is not six (6) pounds. The average spaghetti squash is between 4-8 pounds. What is important is to make sure that you prepare enough for those who will be eating. When we make this dish, we add more scallops than necessary. Why? That is how my sweetheart likes it.

I tend to keep most of these ingredients in my house. Because squash keep for quite a while, I will buy spaghetti squash just to have in the house. I also usually have a bag of frozen Patagonian scallops in the freezer. The rest of the items are considered staples for me since being on the Mediterranean Diet. The amount of goat cheese or baby spinach I have on hand varies, but I do not fret. I just use what I have, and this spaghetti squash seafood bake is always delicious. In short, portions are not critical in this casserole recipe.

Why Patagonian Scallops for the Seafood Bake?

While any seafood would work for this spaghetti squash casserole with spinach and goat cheese, I love Patagonian scallops. More solid than sea scallops, they are such a sweet complement to spaghetti squash. The texture of these firmer scallops is needed (in my opinion) for the very soft ingredients that complete this casserole. Sea scallops are a more expensive choice, and while tasty, they are not as sweet. If you want to substitute shrimp the consistency would work as well, but the delicate sweetness would be missing.

The Baking Dish for the Spaghetti Squash Casserole

The French probably would probably not classify this seafood bake as a casserole because it is not in a deep dish with raised edges. Food and Wine describes a casserole as any dish baked in the oven in a deep wide baking dish. I use my oblong Pampered Chef stoneware baker for this because it is just big enough to allow for a crispy top and a moist creamy inside. In my opinion, any sort of casserole or bake is always better in my stoneware than a regular metal pan. I have had my Pampered Chef stoneware set for 19 years. At the time that I bought it, I thought I was really splurging but it was a smart investment. Despite me waxing on about it, if you do not have stoneware, do not let that deter you. It will still be delicious.

Preparing the Spaghetti Squash in the Crockpot

There is not a right way to prepare spaghetti squash. My favorite method works for me because of my long workdays. I use the crockpot. It is so easy, I pull out the crockpot, put my freshly washed squash inside and turn it on low. No oil, no water, just the squash and the crockpot. Allowing approximately 45-60 minutes of cooking time for each pound. I cook a four-pound squash on low for four hours. As the weight of the squash increases from four pounds, I add 45 minutes for each pound. In example, a six-pound spaghetti squash needs five and a half hours to cook. 

At the end of the cooking time, I ask Mark to take the lid off (because I am at work, and he is at home retired). Usually, it sits for another 2-3 hours until I am home and ready to assemble the casserole. This time allows the spaghetti squash to cool enough to handle. If you do not have a Mark to take the lid off, maybe use a timer to have it start later in the day. It is important to take the lid off and not let it sit in the steam after cooking, otherwise the squash gets too mushy from the steam. Mushy squash will bring to much moisture to your casserole. The only downside to waiting until later to cook is it still has to cool down before you can prepare the casserole.

Fifteen Minutes to Assemble the Seafood Bake with Patagonian Scallops

This timing issue is what I meant about the squash is the only challenging thing about this recipe. Obviously, not too challenging with just a little planning. I also use the microwave method, but the downside is cutting the squash while it is still uncooked. If you have another method for cooking the squash that works for you – go for it. Once the squash is ready, it takes me fifteen minutes to sauté the scallops, mix the squash and other ingredients and throw it into the oven. This is why the Olive Sunshine spaghetti squash Patagonian casserole seafood-bake with spinach and goat cheese is a perfect weeknight meal.