Vegetarian Soup With Spaghetti Squash Noodles

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

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

Recipe

• 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.