Spaghetti Squash Soup

1 spaghetti squash
1 onion, chopped
2 garlic cloves, minced
6 cups vegatable boullion
1 28-ounce can plum tomatoes, broken up
pinch cayenne pepper, to taste
1/2 cup chopped cilantro or Italina Parsley
Freshly ground pepper to taste
bottled hot pepper sauce such as Tabasco(optional)

Prepare the spaghetti squash in the oven (see below)

Meanwhile, put the onions, garlic, bouillon, tomatoes, cayenne pepper and Italian parsley in a large soup pot. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or more. When the prepared spaghetti squash is cool enough to handle, remove the strands with a fork and add them to the soup. Simmer another 5-10 minutes. Serve with freshly ground pepper and stir in a tiny bit amount of hot sauce

6-8 servings

 

Spaghetti Squash (0ven method)

Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.

Comments

[Jimmy]

Good stuff, you.