Tuesday, April 10, 2012
Spaghetti Squash Soup Recipe
Spaghetti Squash Soup (10 Servings, Fat Smash Phase 1)
1 Spaghetti Squash (about 2 lb), cooked and loosened into strands*
1 tbsp Olive Oil
2 8-oz bags of cleaned and cut Mirepoix
4 cups Baby Bella Mushrooms, quartered
2 15-oz cans No Salt Added Diced Tomatoes
8 cups water
2 tbsp No Sodium Bullion
1 tbsp Fresh Thyme, minced
6 oz Baby Spinach (about 8 cups)
In a large pot, cook the Mirepoix in oil until soft, about 5 minutes. Add the mushrooms and cook 2 minutes. Add tomatoes and simmer 10 minutes. Add the water and bullion, simmer 20 minutes. Stir in the squash and Thyme, simmer 5 minutes. Remove from heat. Stir in the spinach until wilted.
*To cook Spaghetti Squash, cut in half lengthwise, remove seeds. Fill that middle section where seeds were with 1/4 cup water. Put both halves in microwave and cook on high for 15 minutes. Let sit 10 minutes. Use a fork to shred and scoop out insides.