Spaghetti Squash Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients:

• 1 spaghetti squash
• 1 Tbsp cooking oil
• 8 ounces chorizo or crumbled sausage
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp paprika
• 4 cups any type of stock (I used chicken)
• 2 cups water
• 1/4 cup fresh parsley, chopped
• 1 Tbsp balsamic vinegar
• salt and pepper to taste

Steps:

1. Split squash in half lengthwise and scoop out the seeds. Place halves flesh-side down on a plate with a bit of water and microwave for 10 minutes. Allow to cool a bit then fork out the strands. Set aside.

 
2. Heat oil on a large pot over medium heat and add the meat. Cook for a few minutes until a bit browned.

 
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3. Add onions, carrots, and garlic and cook another few minutes, stirring often.

 
4. Add spaghetti squash strands to the mix. Stir well and cook for a few minutes. This will really help bring out the sweet, nutty flavour.

 
5. Stir in oregano, chili powder, and paprika. Add some salt and pepper. Stir well and cook for a couple minutes.

 
6. Add stock and water. Reserve a couple sprigs of the chopped parsley for serving, then dump the rest in the pot. Bring to a boil, lower to a simmer, cover and cook for 20 minutes. Serve in bowls topped with some parsley. I like to serve it with thinly sliced crusty bread.

 
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