Spicy Tuna and Crab Marinara Sauce with Spaghetti Squash

IMG_2843The BF recently donated lots of canned food from his pantry that he bought back when he was trying out the paleo diet and I am taking it as a challenge to use all of the ingredients (and minimize my grocery shopping spending…).  First up: canned tuna and canned crab.

As much as I love pasta, I’ve been wanting to try making spaghetti squash for the longest time.  But Ralph’s and Trader Joe’s never has it in stock when I’ve gone!  FINALLY I HAVE FOUND IT.  However, I realized that I inadvertently made a gluten-free and extremely paleo dish.  I’m becoming so hipster and I can’t decide how I feel about it.

Also something I learned when shopping for the ingredients is that I can’t find plum tomatoes at my local grocery store.  I had too Google it when I was at the store, but apparently plum tomatoes are a broad family of tomatoes that include Roma and San Marzano.  So when you go looking for plum tomatoes, know that you’re probably looking for Roma because San Marzano tomatoes aren’t as commonly sold (I’ve only seen them canned in LA).

So if you’re trying to eat healthy, give this a try!  And if you love carbs like me, make the sauce and use regular pasta.  That’s what I’m going to do next time…I miss the carbs 😦

Spicy Tuna and Crab Marinara Sauce with Spaghetti Squash
adapted from Chow.com and Food Network
(serves 4)

to roast spaghetti squash:
1/2 large spaghetti squash
1 clove of garlic, minced
1 tbsp extra virgin olive oil
salt and pepper to taste

to make sauce:
1 1/2 lbs plum tomatoes (6-8 tomatoes)
2 1/2 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 tsp red pepper flakes
1/2 cup chicken broth (or dry white whine)
1 5-oz can light tuna packed in water, drained
1 6-oz can crab meat, drained
salt and pepper to taste
1/2 cup roughly chopped fresh basil

  1. Preheat oven to 400 degrees and make sure there is a rack in the middle of the oven.  Cut squash in half lengthwise and scrape the seeds out.  Add garlic to the squash, drizzle with olive oil, and season with salt and pepper.
  2. Place the squash half cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
  3. Roughly puree tomatoes in a blender or food processor and set aside.
  4. Heat olive oil in a large skillet over medium heat.  Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden (about 2 minutes).  Increase heat to medium-high, add chicken broth, and cook until reduce by half (about 1 minute).  Add the pureed tomatoes, tuna, and crab and 3/4 tsp salt and simmer, stirring, until the sauce thickens slightly (about 6 minutes).  Remove from heat and keep warm.
  5. Remove from oven and let sit at room temperature until cool enough to handle (about 30 minutes).  Scrape the flesh with a fork to make long strands.
  6. Return the skillet with sauce to medium heat and add the squash.  Cook, tossing, for 1 minute then season with salt and pepper.  Remove from heat and stir in the basil.
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