I'm sure you've heard of spaghetti squash. One of the more notorious winter squashes, spaghetti squash can be used for a multitude of recipes. Once cooked, this squash becomes stringy, resembling pasta-- hence the name "spaghetti squash." Use this squash to replace pasta, rice, or mashed potatoes in your favorite recipes.
This recipe uses a simple chicken soup as the main part of the meal. By adding the spaghetti squash, the soup becomes more satisfying and hearty, providing more textures and elements to enjoy.
To make, you'll need:
1 spaghetti squash
four chicken breasts, chopped
2 Tbsp. olive oil
2 carrots, diced
1 stick of celery, chopped
1 onion, diced
2 cloves of garlic
salt and pepper, to taste
1/2 tsp. sage
1 tsp. dried parsley
1/2 tsp. thyme
1 tsp. dried rosemary
3 c. chicken broth
1 c. spinach
First, begin roasting your spaghetti squash. Set the oven to 400 F and prepare a cookie sheet.
Leaving the skin on, cut the spaghetti squash in half lengthwise or, if you prefer longer strands of spaghetti squash, cut the squash in half width-wise.
Place the cut side down on the baking sheet and put the pan in the oven. Roast for 45 minutes, or until squash is fork-tender and the flesh can be torn into strands.
While your spaghetti squash is roasting, begin making the soup. Over medium-high heat, sauté the olive oil, carrots, celery, and onion in a pot until the onion is translucent, about four minutes.
Add the garlic and sauté until it is golden and aromatic, about another two minutes. Add in the spices and stir.
Pour the chicken broth in the pot and stir to combine, then add the chicken breasts.
Bring to a simmer.
Put a lid on the pot and let cook until chicken is finished cooking and the soup is aromatic, about 30 minutes. Adjust spices to taste.
If you'd prefer to allow the soup to cook all day, leave the lid on the pot and turn the heat almost all the way down. This is the best method for the soup, as it allows all of the ingredients to cook together.
When the chicken is cooked and you're satisfied with the taste of the soup, shred your spaghetti squash. To do this, use two forks to tear the flesh from the outer shell, creating thin strands of squash.
Add to the pot, along with the spinach. Stir, and allow to warm up, about ten more minutes.
What else do you use spaghetti squash to replace in a recipe? Comment below!