Spaghetti Squash with Red Clam Sauce

1 (6 1/2 ounce) can minced clams, undrained
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/4 cup minced green onions
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon sugar
1 (14 1/2-ounce) 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 bell 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 minutes or until reduced to 2 cups, stirring frequently.

Remove from heat and stir in clams. Serve over spaghetti squash and garnish with fresh oregano sprigs if desired.

*To cook a 3 lb spaghetti squash:
Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a baking dish. Add water to the dish to a depth of 1/2 inch.

Bake at 350† for 45 minutes or until squash is tender when pricked with a fork. Remove squash from water; let cool. Scrape inside of squash with the tines of a fork to remove spaghetti-like strands. Yield: 5 cups.

Microwave directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a baking dish and add 1/4 cup water to the dish. Cover with heavy-duty plastic wrap and vent. Microwave on HIGH for 15 minutes (or approx. 5 minutes per pound) until squash is tender when pricked with a fork.

4 Servings; Serving size = 1 cup squash and 1/2 cup sauce
alt.support.diet.low-carb/Source: Jennifer Freeman/1998