Spaghetti squash boat with clams, zucchini, peppers and olives {gluten-free}

Spaghetti squash boat with clams, zucchini, peppers and olives

From the pantry, you'll need: extra virgin olive oil, capers, garlic, canned clams, Parmigiano-Reggiano cheese, parsley, black pepper, lemon.

Serves 2-4, depending on the size of your squash; can be doubled.

Ingredients

• 1 small spaghetti squash
• 3 Tbsp extra virgin olive oil, divided
• 1 Tbsp capers, drained
• 1 tsp minced garlic
• 1 zucchini, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 1/2 orange or yellow bell pepper, seeded and diced
• 1 6-oz can chopped clams, with their juice
• 2 Tbsp minced fresh basil (or basil from a tube)
• 1 small tomato, diced
• 2-3 Tbsp chopped, pitted kalamata olives
• Juice of 1/2 lemon
• 2 Tbsp roughly chopped fresh flat-leaf parsley
• Freshly ground black pepper, to taste
• Grated Parmigiano-Reggiano cheese, 1/4 cup or more, to taste

Directions

Preheat oven to 400°F.

Carefully cut the squash in half lengthwise, and scoop out the seeds. [Note: if you have a microwave, cook the squash on high power for 5 minutes; this will make it much easier to cut.] Rub the squash inside and out with 1 tablespoon of olive oil, and place cut side down on a rimmed baking sheet. Cover with aluminum foil, and bake for 45 minutes, or until the rind is slightly soft and yields to the touch.

While the squash is baking, make the sauce.

Heat a sauté pan over medium-high heat, and add the remaining oil. Add the capers and garlic, and cook for 30 seconds, until the garlic is aromatic but not burned. Then, stir in the zucchini and bell peppers. Cook for 2 minutes, shaking the pan from time to time to keep things from sticking.

Pour in the clams, basil, tomato, olives and lemon juice. Let the sauce simmer for 5 minutes, until it reduces slightly. Add the fresh parsley, and black pepper to taste.

Fill each half of the squash with half of the vegetable mixture. Top with plenty of grated cheese, and serve hot.