Wednesday, February 3, 2016

Low Carb Spaghetti Squash with Clam Sauce

Low carb has got to be my favorite diet to attempt and fail at. Why? Because it doesn't taste like I'm eating cardboard--1. Except those pre-packaged Atkins snack bars, gag. and 2. I just typo'd that as "carbboard" LOLZ--and I don't have to compromise flavor. Sub in pasta for squash and lettuce for bread and you avoid a bloaty tummy for a week before you succumb to pizza's siren song.

I even put this recipe into an online calorie calculator and the calories clocked in at under 350 per serving despite the heavy cream. If you trust those kind of things, that is. So even if you're all ZOMG I CANNOT GIVE UP TEH BREADZ!!!1 fine. Sub out the squash for your favorite carby delight, I don't care.

Whether you're using squash or zoodles or whatever, the true star here is the sauce. It's creamy, slightly briny, and with a little punch of spice. And because it's spicy, you can forget that "white wine with seafood" nonsense and go for a solid red instead.


Are you a bit wary of canned seafood? Don't be. Avoid the store brand if it makes you nervous, but aside from a minor texture difference these canned clams tasted legit.

PS. Finally posting this recipe because I'll be in Italy next week and I want to prep myself for the onslaught of bread and cheese and homemade pasta made by little old Italian men and figured a carb-conscious week was a good way to prepare. Be ready for "look at this vacation I went on" bragging pics in the near future, and rest assured I am kicking myself for stupidly putting it on my near-maxxed credit card like the true Millennial I am.

PPS. Why didn't I class up with mofo with some parsley? It tastes better than it looks, promise.


Spaghetti Squash with Clam Sauce

  • 1 small spaghetti squash, sliced in half with the seeds scooped out
  • 2 cans clams, drained
  • 1/4 cup onion, diced
  • 1/4 cup mushrooms, sliced
  • 3 garlic cloves, crushed
  • 1/4 cup roasted red pepper, sliced
  • 1 tbsp olive oil
  • 2 tbsp salted butter
  • 1 tsp red pepper flakes
  • 1 tomato, diced
  • 1 cup white wine
  • 1 cup heavy cream
  • salt and pepper, to taste
  • grated Parmesan cheese


-Bake the spaghetti squash at 400 degrees with a light coating of olive oil until softened, about 25-30 minutes. Scrape strands out from the rind and set aside.

-While the squash is cooking, heat the olive oil and butter over medium heat. Add the onions and garlic, and cook until the onions are translucent.

-Add the clams, roasted red pepper, mushrooms and tomatoes. Add the wine and let simmer until wine is reduced by half.

-Stir in the cream, salt and pepper, and a bit of parm. Stir well and simmer until sauce has thickened. If needed, use a cornstarch slurry (1 tbsp corn starch + 1 tbsp water) to thicken.

-Toss sauce with spaghetti squash strands, serve hot with an extra sprinkling of parm cheese.

5 comments:

  1. I like to think of myself as a medium carb person. Too low of carbs and I have no energy. Too high of carbs and I gain 5 lbs without trying. That makes spaghetti squash perfect. It still has a fair amount of carbs but not too much.

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  2. This looks positively divine. My husband has taken a liking to spaghetti squash so I'm gathering all the recipe ideas I can find!

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  3. I have always heard of the bad reputation for canned seafood. Thank you for giving it a positive look. Hope you have a great time in Italy.

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  4. I LOVE spaghetti squash! I'm also totally digging that clam sauce, yum!

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  5. I have been wanting to try spaghetti squash for a long time, so this recipe means I have no more excuses to put it off!

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