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.