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Low Fat Spaghetti Squash with Red Clam Sauce


1 6 1/2 oz. 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 tsp. sugar
1 14 1/2 oz. 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.




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