Low Carb: Spaghetti Squash Paella Marinera

Joan Nova serves a deliciously healthy and creative low carb take on the classic Paella Marinera.
  • Saute the garlic clove that cooked with the clams (it is already soft, just smash it down) with a little minced onion and finely diced tomatoes in olive oil.
  • Next add saffron or Sazón mixed with a little of the liquid from the clams.
  • Add shredded spaghetti squash and all the seafood, olives, capers and pimentos.
  • Go once-around-the-pan with a pour of white wine.
  • Cook it off for about another 10 minutes till it dries up a little and sets. This can be done stove top or in the oven.
  • Finishing Touch. For me (always!) the finishing touch for paella is a squeeze of fresh lemon. Sometimes a splash of hot sauce.

    Olé!

     

     

     

     

    Joan Nova
    About the Author
    Joan Nova

    Joan Nova is the publisher of FOODalogue: Meandering Meals, Musings + Travel which melds her lifelong passions for food, travel, photography and publishing. Her culinary style is bold and colorful with finishing touches that take each dish to the next level. She is an active participant in many online food organizations.

    Joan Nova has been a contributor to Honest Cooking since 2011.

    View Comments (6) View Comments (6)
    1. Joan a home run with this one! I would have never dreamed of subbing the rice with spaghetti squash. This is why I love your cooking and interpretation of classic dishes. Bravo!

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