2 3-ounce cod fillets, cut into 1-inch pieces (slightly frozen)
1 cup large shrimp, peeled and chopped
1 cup clam meat
1½ bulbs of garlic, roasted
Roast garlic: separate cloves without removing skin. Place in a small dish with 1-2 tablespoons water and drizzle with olive oil. Bake covered at 350F for 30-35 minutes until soft. Squeeze garlic out of skins into a bowl.
Blend roasted garlic with ½ cup broth until smooth and set aside.
In a large pot, saute onions until translucent.
Add garlic/broth mixture and remaining broth to the pot.
Bring to boil and add cod. Cook for 10 minutes and reduce heat to simmer.
Puree spaghetti squash with 1 cup broth mixture from pot.
Add pureed squash, clams and shrimp to the pot.
Cook for 5-10 minutes until clams and shrimp are fully cooked.
Combine ingredients in a mixer or blender until well mixed. Pour into a baking dish and bake in a 350F oven for 30 to 35 minutes until fluffy and firm (do not let top brown). Cool for about 20 to 25 minutes before serving.