Saturday, February 11, 2017

Spaghetti Squash Soup

Alright here comes another Soup and spaghetti squash recipe, but trust me, this recipe is delicious too. My sister, had some and she said it was the best soup she ever had!

1 Small Spaghetti Squash, Split lengthwise with seeds removed or however you want to cook it.
1 Tablespoons canola oil
1 Pound Italian Sausage or Whatever kind of protein you would like. I actually used Chicken Sausage because that is what I had in the house. (I'm sure I used a pound, but maybe a little less)
1/2 Onion, Chopped
1 Zucchini, Chopped
2 Cloves Garlic, Minced
2 Cans diced tomatoes, including their liquid ( I used the normal size can 14.5 oz can)
1 Quart Chicken Stock; add more if needed
2 t dried basil
2 t dried oregano
1 t Salt
1/4 t black pepper
2 T Butter
1 T apple Cider Vinegar
Parmesan Cheese to Garnish

  1. Cook the spaghetti squash they way you like to. I cook my in the oven at 350, keep it whole, poke some holes and place in a baking dish and bake for 40-50 minutes. Let cool, cut in half, take out seeds and scrape with a fork
  2. Meanwhile, in the same skillet over medium/high heat brown and crumble the sausage about -10 minutes. Add in the onion, zucchini and garlic. Cook, stirring occasionally until the sausage is no longer pink in the center.
  3. Add Spaghetti squash in the sausage mixture, oregano, basil and tomatoes, salt, black pepper and chicken stock. Stir well. Bring the soup to a simmer and cook over low for 20-30 minutes. Stir in the butter and apple cider vinegar. Remove from the heat. Add additional seasoning to taste, if desired.
  4. To serve, spoon the soup into bowls and top with Parmesan cheese.

Original Recipe from:

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