Mix all marinade ingredients and pour in lg zipper bag. Add cleaned seafood, and marinate for 1/2 to 1 full hour.
Saute onion, garlic, and peppers in large skillet until beginning to soften. Stir often. Don't brown.
Add squash and escarole and continue to saute, stirring often, cooking about 3 minutes, or until squash is just softening, and escarole is well wilted.
Add tomatoes and broth and cook about 5 more minutes while you continue with next step.
In separate pan, drain marinade and bring to boil. Boil for at least 1 minute.
Add broth and shrimp to skillet. Simmer rapidly about 1 minute.
Add scallops and prepared spaghetti squash. Bring back to rapid simmer, and cook another 2 - 3 minutes.
Stir in calamari, return to brisk simmer, then remove from heat and serve.
To prepare spaghetti squash:
I like to wash it, pierce it in a few spots with a knife, and microwave it. How long depends on the size of the squash. It is done when it softens and seems to be starting to cave in in places. Let it cool so you can handle it, then cut it in half length-wise. Scoop the seeds out and throw out. Then take a fork and start shredding the flesh. It will separate into single strands that should still be a bit crunchy, like a stir-fried vegie. Make sure you get separate strands, not clumps. It tastes very good, in a slightly bland way, and is a great, low-cal, healthy substitute for pasta.
If you don't like it, or don't want to bother, just substitute your favorite pasta. Fettucine is great.
Don't over-cook the seafood. It will get tough. Calamari cooks in moments, and will turn to rubber if cooked a minute too long. If you don't like it, or don't want to use it, substitute another favored seafood, crab, clams, even a firm white fish like cod, cut in bite size pieces.