SPAGHETTI SQUASH SOUP

Serves 6

Takes 45 minutes

Ingredients:

1 spaghetti squash, cut in half lengthwise and seeded

3 tablespoons olive oil, divided

2-1/2 teaspoons kosher salt, divided

1 yellow onion, diced

2 garlic cloves, minced

1/4 teaspoon black pepper

2 sweet peppers (red or yellow), seeded and diced

1 pound ground beef

3 cups diced tomatoes

4 cups chicken broth

2 cups water

1 teaspoon dried sage


Directions:

  1. Preheat oven to 400 degrees F. 

  2. Line a large baking sheet with parchment. Rub spaghetti squash with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and set flesh-side down on a prepared baking sheet. Poke holes in peel with a fork and roast for 25-30 minutes until underside is browned and flesh is tender. Set aside.

  3. In a large kettle or stock pot, warm remaining 2 tablespoons olive oil over medium low heat. Add onions, garlic, pepper, and 1/2 teaspoon salt. Saute for 5 minutes. Add pepper and saute 10 minutes more. Add ground beef and continue cooking until meat is browned. 

  4. Add tomatoes, chicken broth, water, and sage. Bring to a boil, reduce to a simmer and add shredded spaghetti squash. Continue cooking for 10 minutes just to allow flavors to come together. Serve warm.

Winter Squash, Sweet Peppers, TomatoesBethanee WrightComment