This Crab, Roasted Tomato & Basil Pasta is a quick meal that is perfect for a night when you want to impress. The tomato sauce is loaded with fresh flavour from the lemon, garlic and basil which perfectly compliments the crab.
1tbspchillior more depending on desired spice, finely chopped
1/2tsphoney(omit if Whole30)
pinchof salt and pepper
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!