Spaghetti Squash with Clam Sauce!

1 organic spaghetti squash (about 1 1/2 pounds)
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1 can (2 ounces) anchovies, drained and chopped
2 tablespoons capers
1 tablespoon lemon zest
36 clams (such as littleneck, manilla, or cherrystone), scrubbed
1 bottle (8 ounces) clam juice
1/2 cup dry vermouth
1-2 teaspoons red-pepper flakes (optional)
2 tablespoons chopped fresh parsley
Salt
Freshly ground black pepper

Preheat the oven to 375°F. Cut the squash in half lengthwise. Scrape out and discard the seeds. Place the squash, cut side down, in a heavy baking dish and add 1 cup water. Bake for 35 minutes, or until tender. Cool slightly.

When cool, using a fork, scrape crosswise to pull the strands of squash away from the shell. Place in a large bowl.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, anchovies, capers, and lemon zest. Cook stirring frequently, for 5 minutes.

While the squash is cooling, add the clams, clam juice, and vermouth to the skillet with the garlic mixture. Place over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 3 minutes, or until the clams open. Discard any unopened clams. Add the red-pepper flakes, if using, and parsley and season with salt and pepper to taste. Pour over the spaghetti squash.

Makes 4 servings.