Vegetarian Soup With Spaghetti Squash Noodles |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Snagged this from Wegmans. My goodness, that grocery store may be the only reason I'm still in western new york. ( Ingredients:
2 lbs spaghetti squash |
1 tablespoon vegetable oil |
2 cups mirepoix (chopped onion, celery, and carrot) |
3 garlic cloves, minced (about 1.5 tbs) |
10 ounces portabella mushrooms (sliced baby bellas!) |
1 (28 ounce) can tomatoes with basil |
8 cups vegetable broth |
1 1/2 tablespoons fresh thyme, minced |
6 ounces baby spinach |
salt and pepper |
Directions:
1. Place squash skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
2. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
3. While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
4. Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.
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