Pesto Crab Pepper Spaghetti Squash
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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
Instructions
- 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.
- In a large skillet, melt butter and 2 tablespoon oil at medium high heat.
- Add onion and cook till translucent.
- Add in the peppers & garlic and stir.
- Cook for 2 minutes then add salt, pepper and red pepper flakes.
- Add in the crab and combine well, reduce heat to low.
- Cut open squash (watch it’s hot!) and remove seeds.
- Using a fork simply ‘shred’ the squash’s innards and it will look like spaghetti noodles.
- Transfer shreddings to a plate and drizzle the remaning olive oil on top.
- Add your crab pepper mixture then spoon the pesto on top (you can drizzle, dollop or plop it on).
- 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.