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Low-Fat Spaghetti Squash With Red Clam Sauce
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
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.
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Spaghetti Squash 07