Paleo Spaghetti Squash with Clam Sauce

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.6

(25)

Clam sauce over a tangle of roasted spaghetti squash strands is one of those dishes that genuinely makes you forget you're eating something grain-free. The squash gets roasted at high heat until the flesh pulls into long, tender ribbons that soak up every bit of that garlicky, briny sauce. Littleneck clams and canned chopped clams bring a double hit of oceanic depth, while sliced garlic, red pepper flakes, fresh parsley, and a squeeze of lemon keep things bright and bold. White wine or chicken broth deglazes the pan and builds a light, savory broth that clings beautifully to the squash strands — no pasta, no thickener, nothing you'd need to second-guess. The whole thing comes together in about an hour and serves four, making it a solid choice for a weeknight dinner that still feels a little special. It's the kind of recipe that proves eating this way doesn't mean giving up the dishes you actually crave.

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Ingredients

4 servings

For the squash

1 large spaghetti squash (about 3–3.5 lb), halved lengthwise and seeds removed
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the clam sauce

3 tbsp olive oil
6 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine broth or chicken broth
2 lbs littleneck clams, scrubbed
1 can (6.5 oz) chopped clams, with juice
1 tbsp fresh lemon juice
¼ cup fresh flat-leaf parsley, roughly chopped
salt and pepper, to taste

For serving

lemon wedges, for serving (optional)
fresh flat-leaf parsley, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 2 tbsp olive oil and season with ½ tsp salt and ¼ tsp black pepper.
2
Flip the squash halves cut-side down and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let cool for 5 minutes.

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