Spaghetti Squash with Clam Sauce
Cut one medium sized spaghetti squash in half and scrape seeds and strings until only the meat of the spaghetti squash remains. Brush with coconut oil or olive oil and bake in a 350° oven for 45 minutes or until tender.Remove from oven and let it cool enough so that you can take a fork and scrape out the “spaghetti.” Place spaghetti in an oven proof covered bowl and return to the warm oven with the heat turned off while you finish preparations for the clam sauce and dinner
- 1 Onion
- 3 tbsp Olive Oil
- 6.5 oz Minced Clams
- 1/2 cup Butter
- 2 tbsp Dry White Wine
- Salt and Pepper to Taste
- 6 Cloves of Garlic
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Remove the spaghetti squash from the warming bowl/oven and plate. Spoon the clam sauce over the linguini and serve with organic sourdough bread.
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