Mmm. All of these flavors just work brilliantly together. Tangy, savory, with a little bit of a kick from the chili pepper. Great way to enjoy spaghetti squash.
Mediterranean Crab and Veggie "Spaghetti"
-2 cups cooked spaghetti squash (if you haven't cooked it before, I have instructions here)
-1/2 cup chicken broth
-2 strips thick-cut bacon, chopped
-1/2 onion, finely diced
-2 cloves (1 tsp) garlic, crushed
-1/2 cup green olives, halved
-1 cup quartered artichoke hearts, halved
-1 Roma tomato, diced
-1 or 2 dried chili peppers, finely chopped
-1/2 tsp oregano
-1/2 tsp basil
-1 6oz can crab meat, drained
-Olive oil and black pepper to garnish
-Prep all your veggies. In a large sauce pan, combine spaghetti squash and chicken broth, and sprinkle with black pepper. Bring to a simmer, cover, reduce heat to medium low, and simmer while you saute your veggies.
In a separate pan, add bacon and cook over medium heat until it begins to get crispy. Add in garlic and onions, and saute until the onions begin to soften. Add olives, artichokes, and seasoning, and cook until heated through, about 5 minutes. Add tomatoes, and cook for about 2 minutes. Finally, add crab, and gently mix through. Remove from heat.
Drain your spaghetti squash, and plate. Top with a nice, heaping scoop of the veggie/crab mixture. Garnish with a few grinds of black pepper, and a drizzle of olive oil.
Serve immediately. Enjoy.