When I first heard that my son was going to have to be gluten free, I wracked my brains trying to find out how to give him his favorite food; noodles. Then, I discovered spaghetti squash. If you have the chance to try this unique and interesting vegetable, now is the time to buy some. It's a plain yellow squash on the outside, but the inside is the magical part. Once cooked, you can scrape the inside flesh and it breaks apart into think, noodle-like strands.
Mild in flavor, use these strands in any way you use spaghetti or any noodle.
An extra benefit when you use spaghetti squash is that the strands never break down and get mushy, making them just right for this soothing chicken soup recipe. The fact that it's gluten free is just an added bonus.
Chicken and Spaghetti Squash Noodle Soup
1 lb. of cooked shredded chicken
¼ cup of diced white onion
3 cloves of sliced garlic
1 Tablespoon of butter
1 Tablespoon of olive oil
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1.5 L of good quality chicken stock
Juice of ½ lemon
Hot sauce (Optional)
3 Tablespoons of freshly chopped flat leaf parsley
4-5 carrots, sliced lengthwise
1 zucchini, sliced lengthwise
garlic powder, salt and pepper to season
2 Tablespoons of olive oil
1 Spaghetti squash, halved, with the seeds removed
salt and pepper
2 Tablespoons of olive oil
Preparation
1 Preheat the oven to 375 degrees, rub the flesh of the spaghetti squash with the oil, salt and pepper and place face down in a casserole dish and roast for 30 minutes.
2 While the squash is cooking, preheat your grill or barbecue until it is very hot. Season the carrots, and zucchini well with oil, salt, pepper and garlic powder.
3 Sear the vegetables on high heat until they get really nice crispy grill marks on them, about 10 minutes.
4 Take off and let cool.
5 Heat up the oil and butter in a large pot and add in the onions and garlic. Cook until the onions are just light brown in color, and you can smell the garlic, about 3-5 minutes.
