Spaghetti Squash and Crab Boats

Updated at: Thu, 21 Nov 2024 11:50:50 GMT

Step 1

Peheat overn to 400F.

Step 2

Cut the ends off the spaghetti squash and then cut in in half lengthwise.

Step 3

With a spoon, scoop out the center seeds and discard.

Step 4

Use a cooking brush, brush the inside with some olive oil and sprinkle the inside of the squash with sea salt.

Step 5

On a baking sheet lined with parchment paper, turn the squash over so the flat side is down. Bake in the oven for 40 minutes.

Step 6

Turn the squash over, and let stand out of the oven for about 10 minutes.

Step 7

While the squash is cooking, in a food processor place the sun-dried tomatoes with oil, basil, garlic, pine nuts, and sea salt. Process for 30 seconds, until chunky.

Step 8

Scrape down the sides and process again another 30 seconds or until combined. I like mine thicker, but if you want yours a bit more spreadable, you can add more oil, 1 tablespoon at a time.

Step 9

When the squash is done, use a fork to pull the spaghetti strands from the sides. Leave it for the most part in tact, just loosened up.

Step 10

In the center of the squash, place a couple dollops of the sun-dried tomato pesto and spread it across the center.

Step 11

Then divide the crab meat between the two halves.

Step 12

Turn the broiler on high and place this back in the oven for about 2 minutes, until the top looks a little a bit browned and the crab is heated through.

Step 13

Remove from the oven and plate the squash. Squeeze a lemon wedge over the crab, and then top with your pine nuts and chopped herbs.

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