Monday, June 1

Spaghetti Squash with Clams

Linguine with clams used to be one of my FAVORITE dishes pre grain-free phase. And it's one thats very special to me as my dad makes it for Christmas eve dinner every year. Why it took me so long to figure out how to make it with spaghetti squash I have no idea!

If your squash is "crunchy" after following the below directions saute for a little longer. Oven temperatures may vary and I've had it turn out both over and under cooked.


3 tablespoons coarse sea salt
1 large spaghetti squash
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped


There are two ways to prepare spaghetti squash. The quicker, easier way is in the microwave. Poke holes in squash(es) and nuke for 10 minutes.

If you don't have a microwave, or prefer to bake the squash, cut in half lengthwise, remove seeds, and place cut sides down in 1/2 inch water in a baking pan. Bake on 375 for 40 minutes

Meanwhile, with about 10-15 minutes of cooking remaining, saute 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Remove squash from microwave or oven. If not already cut in half do so now. Once squash has cooled, remove seeds and discard, then use a fork to remove the "noodles" from the two halves. Simmer, tossing occasionally, until noodles are just tender, about 1 minute. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

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