Spagetti Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups Spagetti Squash cooked and shredded4 cups chicken broth1 pound skinless chicken breast - cubedgreen onions (1 bunch - approx 8 to 9) minced Fresh ginger - grated or minced - approx 1 tablespoon
Cut squash in half. Scoop out the seeds. Add to pot of water or crock pot to cook. Scoop out the inside (spagetti) and add to the chicken broth. Cube chicken and add to broth. Mince the green onions including the green stems and add to broth. Grate ginger root and add to broth. Bring to a boil and then lower temp allowing it to simmer until chicken is done.
Salt and pepper to taste. Serve Hot. Refrigerate leftovers immediately. Good if reheated after freezing also.
NOTE: Leftovers are also good - soup will thicken overnight.
Number of Servings: 8
Recipe submitted by SparkPeople user KATERYN.
Salt and pepper to taste. Serve Hot. Refrigerate leftovers immediately. Good if reheated after freezing also.
NOTE: Leftovers are also good - soup will thicken overnight.
Number of Servings: 8
Recipe submitted by SparkPeople user KATERYN.
Nutritional Info Amount Per Serving
- Calories: 89.5
- Total Fat: 1.2 g
- Cholesterol: 35.4 mg
- Sodium: 531.3 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 14.2 g