Preparation time: 15 minutes
Cooking time: 45 min
Serves: 3-4
Enjoy a healthy and delicious meal with this easy recipe for Crab and Spaghetti Squash with Lemon Butter. Inspired by 'Tin Fish Gourmet,' this dish makes cooking spaghetti squash simple and offers a light, flavorful pasta alternative. Perfect for a quick and satisfying dinner, and can be adapted for a vegetarian option by omitting the crab.
-Preheat oven to 400 F. -Cut squash in half lengthwise and scoop out seeds. Place cut side down on baking tray with 1/2 cup water. Bake for 30 minutes or until the strands will separate. (It’s better to undercook than to overcook, I think. Otherwise the strands are mushy.) Remove from oven and cool. With a fork, separate strands and place in a bowl. -In a medium to large fry pan, melt the butter and olive oil until bubbly. Add garlic and saute for 1 minute. Add 3 cups of spaghetti squash, parsley and chives. Add white wine, lemon zest and lemon juice and cook for 1 minute. Add crabmeat and nuts and warm through for 2-3 minutes. Season with salt and pepper.