I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Spaghetti Squash Con Vongole

Spaghetti Squash Con Vongole

1 Medium Spaghetti Squash, cut crosswise and seeds removed
Kosher Salt
Olive Oil
6 Garlic Cloves, thinly sliced
6 tbsp. Olive Oil
20 Littleneck Clams, scrubbed
1 tbsp. Crushed Red Pepper, plus more for serving
3/4 cup Seafood Stock
14.5 oz. can whole tomatoes in juice, tomatoes chopped and juice reserved
1/2 cup Fresh Italian Parsley, coarsely chopped, plus more for serving
Salt & Pepper

Roast Your Spaghetti Squash:

  1. Preheat your oven to 400° F
  2. Drizzle with Olive oil
  3. Sprinkle with kosher salt
  4. Place cut side down on a parchment lined baking sheet
  5. Bake for 45-60 minutes, or until fork tender
  6. Set aside until cool enough to handle

Cook Your Clams: (While your Spaghetti Squash is Cooling)

  1.  Heat 6 tablespoons extra- olive oil until In large sauté pan over medium-high heat
  2. Add garlic and sauté until just golden
  3. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute.
  4. Add seafood stock, tomatoes, reserved tomato juice, and 1/2 cup parsley
  5. Simmer, uncovered until clams open (7 to 8 minutes)

Scoop out spaghetti squash from skin, pour clams and sauce over spaghetti squash, and serve with chopped parsley and crushed red pepper!

Recipe adapted from Epicurious

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