Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
Cut the spaghetti squash in half and using a spoon remove the seeds from the center. Lightly brush the inside with 1/2 tablespoon olive oil and place each half face down on a parchment paper lined baking sheet. Bake in the oven for 35-45 minutes or until a fork easily pierces through the squash. Place the spaghetti squash on a plate and allow to cool
Place the cherry tomatoes on the same baking sheet and lightly drizzle with 1/2 tablespoon olive oil. Bake in the oven for approximately 20 minutes until the tomatoes become blistered.
While the squash/tomatoes are baking, using a knife, cut a shallow X on the top of each of the medium sized tomatoes. Place in a bowl and cover with hot water. Let sit for no longer then a minute before removing from the water and peeling the skin off each of the tomatoes. Roughly chop the tomatoes into small pieces
Heat 2 tablespoons olive oil in a medium frying pan and cook the chilli and garlic for 2-3 minutes on medium heat. Add in the chopped tomatoes, lemon zest, juice and honey and allow to simmer for 10-12 minutes until the sauce begins to bubble and thicken. Add in the crab and chopped basil and season with salt and pepper.
Using a fork scrape the inside of the baked spaghetti squash, removing the flesh in strands. Split the "spaghetti" amongst 4 plates. Top the squash with the sauce, cherry tomatoes and a sprinkle of parmesan. Enjoy!