1 6-1/2 ounce can minced clams, undrained
1 tablespoon olive oil
1/2 c. chopped green bell pepper
1/4 c, minced green onions
4 cloves garlic, minced
2 tbsps. tomato paste
2 tsps. dried oregano
1 teaspoon sugar
1 14-1/2 ounce can no-salt-added whole tomatoes, undrained and chopped
4 cs. 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; sauté 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 cs, 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 c. squash, 1/2 c. sauce.
Calories…..143…..Fat…..4.3 g…..Fiber…..3 g…..Carbs…..21.4 g…..Sodium…..311 mg.