Crab, Swiss and Almond Spaghetti Squash

Like a cream sauce on your pasta, but don’t want the carbs or too much fat? Want to turn an inexpensive spaghetti squash into something luxurious? Try this one out. Bonus: Using both the microwave and skillet pulls this meal together in a flash. If you like things a little spicier, some seafood seasoning like Old Bay® or even a little hot sauce would be great in here.

Ingredients:

1 (approximately 2 ½ pound) spaghetti squash
Cooking spray
1 cup sliced mushrooms
1 cup sliced green onions
5 triangles Laughing Cow® Swiss cheese
½ cup milk or fat free half and half
1 (8 ounce) package imitation crab meat
Salt and pepper to taste
¼ cup grated parmesan
½ cup sliced almonds, toasted

Directions: Cut the squash in half lengthwise and scoop out the seeds and loose pulp (save those seeds-they are terrific baked with a little olive oil and salt). Place the squash halves rind side up on a microwaveable plate and microwave for 6 to 8 minutes on high. It’s done when you can stick a fork through the rind and remove it with little resistance. Remove from the microwave (use hot pads, please), turn right side up and let cool for a few minutes. Then, just take a fork and scrape it against the insides of the squash to create strands. Discard the rind.

Spray a large skillet with cooking spray and cook on medium heat until the mushrooms are soft but not browned (about 5 minutes). Add in the chopped green onions and cook a few minutes more. Unwrap the cheese triangles and toss them in the skillet along with the milk and cook until the cheese melts. Add in the imitation crab and the reserved spaghetti squash. Cook for a few minutes until heated through. Season to taste. Sprinkle grated parmesan and toasted almonds on top.