A few weeks ago we went down the shore for a little getaway. I made this amazing crab boat and jotted the recipe down on a piece of paper. Knowing that this piece of paper was the key to sharing yumminess with the world, I folded it gingerly and placed it in my purse/diaper bag/fun bag/toy bag/ snack bag/first aid kit/insert everything ever. See where this is going?
I carried it around with me and at some point told myself to relocate it to someplace safer. House it,  perhaps, with all my other chicken scratch notebook recipes. I didn’t.  I don’t know what happened, but it’s no longer in my bag. I know it is somewhere, just taunting me.
But guess what. I recreated it. So there, silly piece of paper. I don’t even need you. Your Friday will be even happier because of these spaghetti squash crab boats. Make them for your girls, make them for your date night because you guys, these babies bring the party. Woot woot! Your tastebuds and tummies with thank you.
But I’m thinking I need to come up with a solution for my recipe development storage. Right now I use notebooks and just jot down the recipes as I go along. But then there’s that whole losing paper thing. I feel like I need one of those pen attachments for an ipad and can use an ipad instead of a notepad. But would it be the same?
I had this professor once in law school who said he adamantly refused to get on the kindle train because he liked books. He came in to class one day and told us about his resentment for kindles. How he liked the the pages, the feel, the smell, the reusable, give to a friend nature of it. But then he went on and said his daughter got him a kindle despite his clear distain for the idea of it. AND he loved it and never thought about the pages or smell of a book again.
Maybe this is how I’ll feel about notebooks. What notebooks?!
But can we talk about these boats for a minute? They were hands down amazing. Spaghetti squash to begin with is perfect but then add crab? Crab meat is my favvvorite. I need to eat it more. Why don’t I?! Let me jot down CRAB MEAT on my little notebook grocery list. kthx.
So let’s make some Spaghetti Squash and Crab Boats. Because you need them in your life.
Cut the ends off the spaghetti squash and then cut in in half lengthwise. With a spoon, scoop out the center seeds. Use a cooking brush to brush the inside with some olive oil. Sprinkle with sea salt.
On a baking pan lined with parchment paper, turn the squash over so the flat side is down. Bake in the oven for 40 minutes. Turn the squash over (flat side up as pictured below), and let stand out of the oven for about 10 minutes.
While the squash is cooking, in a food processor place the sun-dried tomatoes with oil, herbs, garlic, pine nuts, and sea salt. Process for 30 seconds, until chunky. 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.
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. In the center of the squash, place a couple dollops of the sun-dried tomato pesto and spread it across the center.
Then divide the crab meat between the two halves. 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. This pic is pre-broiling.
Remove from the oven and plate your squash. Squeeze a lemon wedge over the crab, and then top with your pine nuts and chopped herbs.
Recipe
Spaghetti Squash and Crab Boats
Make these Spaghetti Squash Sun-Dried Tomato Crab Boats for your next date night in and impress everyone, yourself included!
Ingredients
Sun-Dried Tomato Pesto:
- 4 oz. sun-dried tomatoes
- 2 – 4 tablespoons of oil from sun-dried tomato jar
- 1/4 cup pine nuts, toasted
- 1 large garlic clove
- 4 basil leaves
- 1/4 teaspoon sea salt
Squash Boats:
- 1 large spaghetti squash, ends cut off, seeds scooped from inside
- 1 tablespoon extra virgin olive oil for brushing
- pinch or two of sea salt
- 8 oz. jumbo lump crab meat
- 2 lemon wedges
- 3 leaves basil, chopped
- 3 leaves sage, chopped
- 1/8 cup pine nuts, toasted
Instructions
- Peheat overn to 400F.
- Cut the ends off the spaghetti squash and then cut in in half lengthwise.
- With a spoon, scoop out the center seeds and discard.
- Use a cooking brush, brush the inside with some olive oil and sprinkle the inside of the squash with sea salt.
- 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.
- Turn the squash over, and let stand out of the oven for about 10 minutes.
- 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.
- 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.
- 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.
- In the center of the squash, place a couple dollops of the sun-dried tomato pesto and spread it across the center.
- Then divide the crab meat between the two halves.
- 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.
- 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.
Nutrition Info:
- Serving Size: 2
YOU GUYS. I love the flavor combo of this, and I know you will too!! Enjoy! xo
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