spaghetti squash with crab fra diavolo sauce
I went to school in Baltimore so occasionally I crave crab. I decided to try and pair it with a spicy sauce and it works! And it tastes great over spaghetti squash as a gluten-free alternative.
Time: Under 1 hour
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1 Medium Spaghetti Squash
2 Tablespoons Olive Oil
1 Shallot, minced
4 cloves Garlic, minced
½ teaspoon Chili Flakes (use ¼ teaspoon if you want less heat)
½ teaspoon Oregano
½ teaspoon Salt
1 box Pomi Chopped Tomatoes 26 oz.
½ cup Clam Juice
4 to 6 ounces of Jumpo Lump Crab Meat (4 ounces if you want the sauce less crabby!)
1 Tablespoon Parsley, chopped
Extra Oil, Salt and Pepper for the Spaghetti Squash
Preheat oven to 400°.
Wash and cut the spaghetti squash in half lengthwise.
Brush the squash with oil and sprinkle generously with salt and pepper.
Place the squash flesh side down in a casserole dish and add about 1 cup of water.
Bake squash for about 50 minutes to 1 hour depending on its size. The squash should be able to “fork” easily and look like spaghetti threads.
While the squash is cooking, place a skillet on medium heat and add 2 Tablespoons of Olive Oil.
Add Shallots, Garlic and Spices and cook for about 1-2 minutes.
Deglaze pan with Clam juice and cook for about 3 minutes.
Add tomatoes and cook on low for 15 minutes.
Add Crab meat and cook for another 5 minutes.
Fork out the spaghetti squash, spoon some sauce on top and sprinkle with parsley.
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