Preparation time: 15 minutes
Cooking time: 45 min
From the Tin Fish Gourmet by Barbara-jo McIntosh. Very good, and so easy. Takes the mystique out of spaghetti squash. If you don't eat fish, skip the crab--it's still yummy.
-Preheat oven to 400 F. -Cut squash in half lengthwise and scoop out seeds. Place cut side down on baking tray with 1/2 cup water. Bake for 30 minutes or until the strands will separate. (It’s better to undercook than to overcook, I think. Otherwise the strands are mushy.) Remove from oven and cool. With a fork, separate strands and place in a bowl. -In a medium to large fry pan, melt the butter and olive oil until bubbly. Add garlic and saute for 1 minute. Add 3 cups of spaghetti squash, parsley and chives. Add white wine, lemon zest and lemon juice and cook for 1 minute. Add crabmeat and nuts and warm through for 2-3 minutes. Season with salt and pepper.