Freezer Meal Baked Spaghetti Squash with Clams

Denise Askin


1 Spaghetti Squash

Grandma’s Tomato Sauce (Fixate Cookbook) or other clean tomato sauce


Parmesan (optional)

Baby Clams

Extra Virgin Olive Oil



Optional herbs and spices (basil, garlic powder, cayenne etc.)



  1. Preheat oven to 375
  2. Cut spaghetti squash in half and de-seed
  3. Drizzle inside of squash with EVOO, salt and pepper, any other herbs or spices you like
  4. Place each half of squash cut side down on baking tray
  5. Bake for 45 minutes
  6. While squash is baking, make your tomato sauce or, if you planned ahead and have Fixate’s Grandma’s Tomato Sauce in the freezer, defrost and heat it.
  7. After squash is cooked, remove it from the oven and using a fork, scrape out the insides. They will peel away in noodle-like form. Transfer the squash to a large mixing bowl.
  8. Decide how much tomato sauce you want to include in your mixture – personally I used 2 cups of tomato sauce for 5 green containers of squash (2 medium sized squashes), mix this into your bowl of squash.
  9. Depending how you want to serve this you can mix everything into that bowl, however I knew I wanted mine portioned out individually, and I wanted one serving to have the clams left out, to do this portion your squash into separate containers, I used 5 containers of 1 green each.
  10. Add 1 red of clams to each mixture.
  11. Top with desired amount of mozzarella and parmesan, I used .5 blue container per serving.
  12. Bake at 375 for 15 minutes.
  13. Broil until cheese is bubbly.
  14. Serve or freeze for later!

Each of my servings were 1 green, 1 red and .5 blue in the portion fix, 21 day fix, 21 day fix extreme, cize, or hammer and chisel meal planning programs.