Spaghetti Squash With Clam And Mushroom Sauce
|Spaghetti squash||3 1⁄2 Pound (1, 1.5 Kilogram)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped green onions||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Clams||5 Ounce, undrained (1 Can, 142 Gram)|
|Light cream||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
Pierce squash in several places; place on double thickness of paper towels and microwave at High for 10 minutes, turning over halfway through.
Halve squash lengthwise; remove and discard seeds.
Cover squash halves with vented plastic wrap and microwave at High for 12 to 15 minutes or until tender, rotating squash twice.
Let stand for 2 minutes.
With fork, remove spaghetti-like strands of squash; place in bowl and season with salt and pepper to taste.
Cover and keep warm.
In 4-cup (1 L) measure, microwave butter at High for 30 seconds or until melted.
Stir in mushrooms and green onion; microwave at High, uncovered, for 2 to 3 minutes or until softened, stirring once.
Stir in flour.
Drain clams, reserving 1/3 cup (75 mL) juice.
Gradually stir clam juice, cream and wine into mushroom mixture; microwave at High, uncovered, for 2 to 4 minutes or until mixture comes to boil and thickens, stirring twice.
Stir in clams; microwave at High for 1 minute or until heated through.
Season with salt and pepper to taste.
Pour over spaghetti squash.