Pesto Crab Pepper Spaghetti Squash

Marrying into an Italian family spaghetti is one thing and one thing only – NOODLES that are made from flour, egg, water, salt.  It can be of various shapes, sizes and covered in a various types of sauces (marinara, vodka sauce, bolognese, alfredo, etc…) but it cannot ever, EVER be “Pasta-Like”. Enter in  Spaghetti Squash… it’s a vegetable that, when cooked is shredded with a fork and looks just like noodles.  Now no, it doesn’t taste anything like pasta BUT it’s an amazing taste!  You don’t have to worry about the carbs or the guilt.  It’s good for you and seriously, super yummy!

Now I’ve made it before (Spaghetti Squash in a vegetable mornay sauce) and Mr. Fantabulous, while really miffed that I made a ‘mock’ pasta still inhaled it.  Apparently I committed an affront to the Italian heritage. I had Nona’s chasing me with rolling pins and the familigia ready to have a hit put out on me … lol  Nah, but I had to promise to never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never, never + infinity make him this and serve *his* Italian gravy on it.  That would be sacrilegious and I could potentially end up swimming with the fishes.

Since I’ve been on this like unreal Pesto kick lately I’ve been incorporating it into a ton of dishes.  Here’s one of the latest… It’s super yummy, simple to make and a great way to incorporate vegetables into your meals.

Seriously isn’t it just “pretty”?!  It’s all Christmasy-like with the red, green and white.  LOL

However you put it on, it just is so visually appealing.  If you wanted, you could easily add in shrimp too, to this!  Maybe some roasted garlic as well. Mmmm.. that sounds scrumptious!

Pesto Crab Pepper Spaghetti Squash

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• Author: The Kitchen Whisperer

Ingredients

• 1 Spaghetti Squash
• 1/4–1/2 cup Pesto
• , warmed
• 1–2 cups crab meat
• 2 roasted red peppers, roughly cut into chunks
• 1/2 cup onion chopped
• 1 tablespoon garlic minced
• 2 tablespoon butter
• 4 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon cracked pepper
• 1/4–1/2 teaspoon red pepper flakes *optional
• 1/4 cup freshly grated Parmesan cheese

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Instructions

1. Pierce the squash all around and microwave for 14 minutes, depending on your microwave wattage and the size of your squash. About 1/2 way through roll it over and continue cooking.
2. In a large skillet, melt butter and 2 tablespoon oil at medium high heat.
3. Add onion and cook till translucent.
4. Add in the peppers & garlic and stir.
5. Cook for 2 minutes then add salt, pepper and red pepper flakes.
6. Add in the crab and combine well, reduce heat to low.
7. Cut open squash (watch it’s hot!) and remove seeds.
8. Using a fork simply ‘shred’ the squash’s innards and it will look like spaghetti noodles.
9. Transfer shreddings to a plate and drizzle the remaning olive oil on top.
10. Add your crab pepper mixture then spoon the pesto on top (you can drizzle, dollop or plop it on).
11. Add the cheese while the mixture is warm, then serve.

Notes

You could easily add shrimp in this, perhaps roasted garlic and drizzle with a bit of lemon juice too to really brighten up the dish.

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