STT 28: Buttery Courgette and Crab Spaghetti & Chewy Choc Chunk Oat Flax Cookies

A bright spring pasta with buttery courgettes, crab, chili, and lemon — plus a soft, chewy, omega-rich cookie made those moments you need a little something handheld and delicious to keep you going

Welcome to Season to Taste, and thanks for being here.

This week I’m tackling two practical requests that have been landing in my DMs: simple, seasonal dinners that still feel a little special continue to be a requested favourite, and a little something sweet, snacky, handheld and wholesome for those in-between moments of the day. You all seem to love recipes that flex with your week, the kind that work just as well when you’re hosting at the last minute as they do on a regular Wednesday night.

Want to suggest a weekly theme or ask a question, comment below this post or drop me a DM on Instagram.

Happy cooking x

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Lets dive in. First up, the pasta. It’s loosely inspired by Smitten Kitchen’s brilliant zucchini butter spaghetti where Deb grates courgettes (zucchini, if you’re across the pond) and cooks them down into a buttery, almost jammy tangle. Here I’ve taken that same idea but brightened it up with crab, chili and lemon. As they say, if it grows together, it goes together, and crab and courgette are a naturally happy pair. A pasta that’s light but lush, and I love how it works for all kinds of situations given its simplicity: dinner for four because you just felt like having people over, a quick Sunday meal, or just on a weeknight when you want something nice, seasonal, and a little out of the ordinary rotation. Picked white crab meat freezes really well, so it’s worth having on hand. Courgette, parsley, parmesan, and dried pasta are common in my pantry this time of year, making this an easy win when the mood or occasion calls me to this recipe. A little parmesan brings the right amount of creaminess without overwhelming the crab. A lovely little nod to the season.

Now, to the cookies.

In solving this reader request, I wanted something sweet and comforting, one bowl to prep, and made with whole ingredients. That sent me on a mission to develop a cookie that ticked many boxes — soft and chewy (the kind that lasts all week), full of good, whole ingredients, and naturally sweetened as much as possible.

After many rounds of experimenting, I think I’ve landed on something pretty special. Introducing the Chewy Choc-Chunk Oat & Flax Cookie. They’re a little something that feels like a treat but is still better for you.

This recipe riffs on one of my favorite whole-ingredient bakes from King Arthur Baking. I cut back the sugar, swapped in some olive oil for part of the butter, and added banana, which makes them beautifully soft and satisfying. If you’re counting plants, they clock in at about five plant points, especially if you toss in the optional nuts. They’re one bowl, quick to mix, and forgiving. You can bake the dough right away or portion and freeze it for later (I love baking them straight from frozen — just add a few minutes to the bake time). While I developed them with anytime snacking in mind, a couple teaspoons of brewer’s yeast easily turns them into a brilliant cookie for breastfeeding.

Perfect for lunchboxes, office desks, post-school or post-gym snacks, or even as a stand-in breakfast when you’re running out the door. They’re full of fiber, omega-3s, good fats, and dark chocolate — basically all the things you want in a small treat that also gives you a little power-up.

So, what’s different here — and why does it matter?

• Banana for natural sweetness and chew → Lowers the refined sugar, adds moisture, and gives a soft, slightly fudgy center.

• Olive oil + butter combo → Butter for flavor, olive oil for good fats and a tender crumb.

• Flax meal + flax seeds → Double-flax for fiber and omegas.

• Dark chocolate “chunks,” not chips → Roughly chopped chocolate means melty pockets and shattery bits in every bite.

• Optional brewer’s yeast → Adds a post partum-friendly boost (front of mind given I’m weeks away from giving birth), but they’re just as great without.

These cookies are made for real life. One-bowl, and freezer-friendly so you can bake a few off when you need them most (just add three minutes to the bake). They’re the kind of snack you’ll be glad to have on hand when you’re racing out the door, packing a lunchbox, or standing at the fridge at 3 p.m., trying not to dip into the Haribo.

Buttery Courgette and Crab Spaghetti

With Chilli and Lemon

A silky, lemony tangle of spaghetti tossed with courgette, sweet white crab, chili, and parmesan—simple, summery, and packed with flavour. Inspired by Smitten Kitchen’s Zucchini Butter Spaghetti, a favourite summer recipe of mine.

Serves 4 • Time: 30 mins

Ingredients

700g courgette/ zucchini

50g butter

Salt, pepper, and olive oil, as needed

4 garlic cloves

320g dry spaghetti

100g white crab meat

1 cup (235ml) reserved pasta water

¼ tsp chili flakes, or more to taste

½ cup (45g) grated parmesan

1 lemon

10g parsley