Go Back
Print

Shellfish with Spaghetti Squash

Ingredients

  • 1/2 lb. mussels bearded
  • 1/2 lb. Littleneck clams
  • 1 lb. shrimp uncooked, shelled and deveined
  • 1 red bell pepper sliced in long julienned pieces
  • 1/2 lbs. mushrooms sliced
  • 2 shallots chopped
  • 4 cloves garlic minced
  • 6 Tbsp. unsalted butter
  • 2-3 Tbsp. olive oil
  • 1/2 tsp. dried red pepper flakes
  • 3 sprigs tarragon leaves stripped, or 1 tsp. dried
  • 1-2 sprigs thyme leaves stripped, or 1 tsp. dried
  • 1 tsp. fresh rosemary chopped
  • 1/2 c. dry white wine
  • salt and pepper to taste
  • 1/4 c. grated Parmesan cheese

Instructions

  1. In a large skillet, melt the butter and the olive oil together. Saute the shallots and garlic for 1-2 minutes until translucent, then add the red bell pepper and mushrooms. Continue sauteing for a couple minutes more.
  2. Add all the spices and the shellfish. Saute until the herbs get very fragrant. Add the wine and cover and cook on high heat until the shellfish have all opened up. This should take 3-4 minutes.
  3. For the spaghetti squash, cut in half and scrap out all the seeds. Add about 1 Tbsp. water to the center of each half of squash. Cover with waxed paper or parchment paper and microwave for about 8-9 minutes or tender. I usually take mine out a little before it is perfectly done because I know I'm going to be putting it back in to reheat. Using a fork, drag it across the squash -- voila, you have spaghetti.