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
Servings: 4 
Level: Medium

print this recipe!

---

INGREDIENTS

• 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

PREPARATION

1. Preheat oven to 400°.
2. Wash and cut the spaghetti squash in half lengthwise. 
3. Brush the squash with oil and sprinkle generously with salt and pepper. 
4. Place the squash flesh side down in a casserole dish and add about 1 cup of water. 
5. 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. 
6. While the squash is cooking, place a skillet on medium heat and add 2 Tablespoons of Olive Oil. 
7. Add Shallots, Garlic and Spices and cook for about 1-2 minutes.
8. Deglaze pan with Clam juice and cook for about 3 minutes.
9. Add tomatoes and cook on low for 15 minutes.      
10. Add Crab meat and cook for another 5 minutes. 
11. Fork out the spaghetti squash, spoon some sauce on top and sprinkle with parsley.