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!

Prep: 20Cook: 40Total: 60
Servings: 2 1x


Sun-Dried Tomato Pesto:

  • 4 oz. sun-dried tomatoes
  • 24 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


  1. Peheat overn to 400F.
  2. Cut the ends off the spaghetti squash and then cut in in half lengthwise.
  3. With a spoon, scoop out the center seeds and discard.
  4. Use a cooking brush, brush the inside with some olive oil and sprinkle the inside of the squash with sea salt.
  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.
  6. Turn the squash over, and let stand out of the oven for about 10 minutes.
  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.
  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.
  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.
  10. In the center of the squash, place a couple dollops of the sun-dried tomato pesto and spread it across the center.
  11. Then divide the crab meat between the two halves.
  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.
  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.

Nutrition Info:

  • Serving Size: 2
© The Toasted Pine Nut