---------------------------------------------------------------- From: "Dancer^" Newsgroups: rec.food.recipes Subject: Spaghetti Squash With Red Clam Sauce Followup-To: rec.food.cooking Date: 22 Jun 1999 12:44:38 -0600 Organization: attcanada.netattcanada.net Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Low-Fat Spaghetti Squash With Red Clam Sauce 1 6 1/2 oz. can minced clams, undrained 1 Tbsp. olive oil 1/2 cup chopped green bell pepper 1/4 cup minced green onions 4 cloves garlic, minced 2 Tbsps. tomato paste 2 tsps. dried oregano 1 tsp. sugar 1 14 1/2 oz. can no-salt-added whole tomatoes, undrained and chopped 4 cups. cooked spaghetti squash fresh oregano sprigs (optional) Drain clams, reserving liquid, set aside. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and next 2 ingredients; saute 5 minutes. Stir in reserved clam liquid, tomato paste, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 17 to 20 minutes, or until reduced to 2 cups, stirring frequently. Remove from heat; stir in clams. Serve over spaghetti squash; garnish with fresh oregano leaves, if desired. Makes 4 servings. Serving size 1 cup squash, 1/2 cup sauce. Calories 143 Fat 4.3 g Fiber 3 g Carbs 21.4 g Sodium 311 mg. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.