Crab Alfredo Stuffed Spaghetti Squash
May 19, 2022
● 1 lb. Louisiana lump crabmeat
● 2 small spaghetti squash , 1.5 - 2 lb
● 2 Tbsp olive oil , divided
● Salt and pepper , to taste
● 1 Tbsp garlic, minced
● 1⁄2 tsp sweet paprika
● 1 small onion, chopped.
● 1.5 cups Alfredo sauce
● 1/4 cup fresh herbs, such as parsley and/or basil , chopped
● 1⁄2 cup Panko bread crumbs
● 1/2 cup freshly grated Parmesan cheese
● 1 cup shredded Mozzarella cheese
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.
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