1. Preheat the oven to 375F. Cut the spaghetti squash in half length-wise. Use a spoon to
scoop out the seeds. Brush the inside of each half with half the olive oil, and season with
salt and pepper. Place on a large baking sheet with the cut side facing up.. Roast the
squash at 375F for about 30 minutes, or until the squash flakes easily when pierced with
a fork. Set aside to cool for a few minutes, but leave the oven on - you'll need it in a few
minutes.
2. Use a fork to scrape all the spaghetti squash strands out of each squash, taking care not
to pierce the squash skin. Place the spaghetti strands into a large bowl.
3. In a medium bowl, combine the lump crabmeat with the salt, garlic, paprika, and 1
tablespoon olive oil. Mix with a fork.
4. Heat a large skillet, and add the onion. Saute 5-6 minutes.
5. Add the crab mixture to the skillet. Cook for 2-3 minutes or until the crab is fully cooked.
Remove from heat.
6. In a large bowl, combine the cooked spaghetti squash, 1.5 cups Alfredo sauce, 1/4 cup
grated Parmesan cheese, and the herbs. Mix well, and place into the 4 spaghetti squash
boat shells.
7. Arrange the spaghetti squash boats on the same large baking sheet. Top each filled
spaghetti squash boat with 1⁄2 cup crab mixture, 2 tablespoons of bread crumbs, 1
tablespoon of freshly grated Parmesan cheese, and about 1/4 cup shredded mozzarella.
Bake at 375F for 10-15 minutes, or until the cheese is melted. Remove from heat, allow
to stand for 5 minutes before serving hot.