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Roasted Garlic Scape and Tomato Chayote Noodles with Crab

Prep Time7 mins
Cook Time35 mins
Total Time42 mins
Servings: 3


  • 15 ounces of tomatoes cut into 1/2-inch thick slices
  • 1.5 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 4.5 ounces one large bunch garlic scapes, diced
  • 3 chayotes about 10.5 ounces each
  • 1 tablespoon lemon juice
  • 1 cup jumbo lump crab meat
  • 2 teaspoons freshly chopped parsley to garnish


  • Preheat the oven to 350 degrees. On one baking tray, place in the tomato slices. Drizzle with 1 tablespoon of the olive oil and season generously with salt and pepper. Sprinkle over the thyme and oregano and set aside.
  • On another baking tray, place in your garlic scapes. Toss with the rest of the olive oil and season with salt and pepper.
  • Bake both the garlic scapes and tomatoes for 25 minutes.
  • As the garlic scapes and tomatoes are baking, spiralize your chayote, using Blade C. Set aside.
  • When the tomatoes and garlic scapes are done, place into a food processor with the lemon juice and pulse until made into a sauce, with the garlic scapes pureed. Taste and adjust with more salt, if needed.
  • Place a large pot over medium heat and pour in the tomato-scape sauce. Let the sauce start to bubble and then add in the chayote noodles and crab meat. Toss to combine and cook, tossing frequently, for 3-4 minutes or until chayote noodles are al dente.
  • Divide into bowls and top with fresh parsley.