Red Meat Allergy Friendly Paleo Spaghetti Squash with Clam Sauce
Total time1 hr 15 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
4 servings
For the squash
- 1 large spaghetti squash (about 3–3.5 lb), halved lengthwise and seeds removed
See allSpaghetti Squash
Organic Spaghetti Squash
Delta Fresh Spaghetti Squash
Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash - 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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