Crab and Spaghetti Squash with Lemon Butter

Preparation time: 15 minutes Cooking time: 45 min Serves: 3-4


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.


  • 1 4-oz tin crabmeat, drained
  • 1 medium-size spaghetti squash
  • 2 T. butter
  • 2 T. olive oil
  • 1 clove garlic, finely chopped (I like more)
  • 2 T. parsley, chopped
  • 2 T. chives, chopped
  • 1/2 c. white wine
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 c. cashew pieces or pine nuts, toasted
  • Salt
  • Freshly ground black pepper


-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.

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