SERVES:
4
INGREDIENTS:
1 medium size spaghetti squash (see procedure)
3 - 4 tsp vegetable oil
salt and pepper for seasoning squash
four 6 1/2-ounce cans chopped clams
2 - 3 large cloves garlic, minced
3 - 4 Tbs olive oil
1/3 - 1/2 cup rough chopped fresh parsley
black pepper to taste
grated Parmesan or Asiago cheese
PROCEDURE:
Preheat the oven to 400 degrees.
Use a knife to carefully cut 1 medium size spaghetti squash in half lengthwise, then scoop out the seeds, lightly oil the insides and season with salt and pepper and then place the squash cut side down on a baking tray and place the tray into the preheated oven.
At some point while the squash is baking, you'll need to finely mince 2 - 3 large cloves of garlic and rough chop 1/3 - 1/2 cup fresh parsley leaves.
Depending on the size of the squash, it'll take around 45 minutes to an hour to roast and then flip it over to cool down just a bit.
At that point, add 3 - 4 Tbs olive oil to a large heavy bottomed pan on medium heat and saute the minced garlic for 30 seconds or so.
Strain the clam juice from four 6 1/2 ounce cans of chopped clams into the pan and let that gently simmer along for a few minutes.
Then add the strained chopped clams to that and add the chopped parsley and let that gently simmer along for a couple of minutes.
All that's left is to use a fork to loosen up the strands of spaghetti squash, divide it into bowls, ladle the white clam sauce over the top of that and finish with some grated Parmesan or grated Asiago cheese.
HINTS:
For a richer sauce, add a couple of Tbs of butter with the parsley and stir that in.