Crab and Spaghetti Squash with Lemon Butter | Recipe Binder

Ingredients

• 1 4-oz tin crabmeat, drained
• 1 medium-size spaghetti squash
• 2 T. butter
• 2 T. olive oil
• 1 clove garlic, finely chopped (I like more)
• 2 T. parsley, chopped
• 2 T. chives, chopped
• 1/2 c. white wine
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 c. cashew pieces or pine nuts, toasted
• Salt
• Freshly ground black pepper