Spaghetti Squash and Clams (AIP)

Instructions

1. In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork.
2. When cool enough to handle, cut squash in half longwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside until ready to use.
3. Rinse the clams in cold water, taking care to discard any that are broken or open.
4. Allow the clams to sit in a bowl of cold filtered water with the sea salt for 15 minutes, which will remove grit from inside and outside the shells. Meanwhile, mince the garlic, chop fresh parsley and quarter lemon.
5. While the clams soak, in a large wok (or soup pot) over medium heat, melt the olive oil and add the garlic, pinch of salt, and optional red pepper flakes, allowing flavors to release into the hot oil.
6. Rinse the soaked clams under cool water again, gently rubbing away any remaining debris. Allow excess water to drain.
7. Add the chicken stock to the oil and spices, and then gently pour in the clean clams.
8. Cover and cook for 10 minutes or until the clams are open.
9. Discard any unopened clams.
10. Scoop spaghetti squash portions into individual bowls and using a slotted spoon, scoop out clams and place on top of the spaghetti squash portions.
11. Ladle broth over top, and garnish with optional parsley and a squeeze of lemon.
12. After eating the clams, don’t forget to slurp down the yummy nutrient-dense broth!