Instructions: Preheat oven to 375 degrees. Cut squash in half lengthwise. Scrape out and discard seeds. Place 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 strands of squash away from shell. Place in a large bowl.

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

While squash is cooling, add clams, clam juice, and vermouth to skillet with garlic mixture. Place over high heat and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes, or until clams open. Discard any unopened clams.

Add red-pepper flakes, if using, and parsley, and season with salt and pepper to taste. Pour over spaghetti squash. Sprinkle with cheese.

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