Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab ~1 to 1 1/4 lb whole (or enough picked meat for ~6–8 oz total) $8.99/lb (sale)
• Organic spaghetti squash 1 medium (about 2–2 1/2 lb) $1.99/lb
• Garlic 2 cloves, finely minced $1.99 (3 ct)
• Butter 2 tbsp
• Olive oil 1 tbsp
• Lemon (or apple cider vinegar in a pinch) 1/2 lemon (zest + juice)
• Simple Truth Organic® Baby Dill 1–2 tbsp chopped (optional but great) $2.49
• Crushed red pepper (optional) pinch
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with parchment or foil.
2. Roast the squash: Carefully halve spaghetti squash lengthwise and scoop out seeds. Rub cut sides with olive oil; season with salt and pepper. Place cut-side down on the pan and roast 25–35 minutes until tender (a knife slides in easily).
3. Pick crab: While squash roasts, crack the crab and pick the meat. Aim for about 6–8 oz meat total for 2 people. Keep it chilled while you finish the rest.
4. Make garlic-lemon butter (stove): In a skillet over medium-low, melt butter. Add garlic and a pinch of red pepper; cook 30–60 seconds until fragrant (don’t brown). Add lemon zest and a squeeze of lemon juice.
5. Warm crab gently: Add crab meat to the skillet and warm 1–2 minutes, just until heated through. Season with black pepper and a tiny pinch of salt (crab can be naturally salty). Stir in dill if using.
6. Finish squash: Flip squash halves over. Use a fork to rake into strands. Season lightly with salt and pepper.
7. Serve: Divide squash strands between 2 plates/bowls. Spoon warm lemon-garlic crab over top, drizzling any buttery juices from the pan. Add an extra squeeze of lemon if you like.