Spaghetti Squash with Clam Sauce

This is another one of my childhood favourites.  I loved it when my mom would make this for dinner, and when she had her restaurant it was a popular menu item.  It's flavourful, healthy, and just simply delicious.  I don't make it very often, but every now and then a spaghetti squash catches my eye at the grocery store and I just crave this dish.  And my hubby doesn't eat it (he doesn't like spaghetti or squash, so the thought of a spaghetti squash doesn't whet his appetite) which means I can have it all to myself:)  And I ate it all in 2 days!  Unfortunately when I made it this time I had forgotten to buy fresh parsley, so it is lacking in the colour department.  Dried parsley just isn't the same.

Since there aren't many carbs in this "pasta" I figured I could double up on the garlic bread:)

Spaghetti Squash with Clams

1 whole spaghetti squash
2 tbsp butter
1 carrot, finely diced
2 small onions, diced
2 cloves garlic, minced
1/2 cup vegetable or chicken broth
1/2 cup fresh parsley, chopped
1 can of baby clams
1/2 cup freshly grated Parmesan
Pepper, to taste


Preheat oven to 375F.  Pierce spaghetti squash all over with a fork.  Bake (whole) in the oven for about 1 hour (or until cooked), turning over half way through.  Let cool slightly, then cut in half and scoop out seeds.  Use a fork to take out the cooked squash, it will turn into 'spaghetti' strands as you scoop it. 
Meanwhile, melt butter in a large pan over med-high heat.  Add carrots and onion, stir fry until partly cooked then add the garlic.  Cook for about 1 minute more before adding broth. Simmer until carrots are fully cooked.  Add in the parsley, squash, and clams.  Heat through and then serve with Parmesan cheese and cracked pepper.