Spaghetti Squash Soup with Tomatoes

“Tell me, what is it you plan to do
with your one wild and precious life?”
Mary Oliver

As the wind howls and snow falls outside I contemplate this beautiful scene. We had an incredible growing season in our new hoop house and I cannot wait to see what 2018 brings for the Waldo Farm.

As 2017 takes its final bow, I imagine that I am not alone as I reflect on the past year. Experience has taught me to not have regrets, but to believe that everything happens for a purpose (even if we are too close at the time to realize that gifts come in multiple wrappings and disguises).

I believe that we are our worst critics and that we must focus on the positives in our lives and not wish time away waiting for the things that we long for. We must focus on the now, while planning for the future. Even small changes can impact our tomorrow and help us achieve our dreams. 

What if we decide, as we reflect on the past year, to not beat ourselves up for all the broken promises we made (to ourselves or others), and we focus on the strides we made to live a full life? What if at the same time we made small and manageable resolutions and intentions to plan, grow, and set goals? Imagine entering 2018 with a mindset that allows us to move forward with wisdom and courage.
My goals for the New Year, as every year, are to focus on my health. After being diagnosed with Hashimotos disease this fall I have had to take many deep breaths and learn new things about my body. I profoundly believe that taking care of ourselves allows us to better take care of others. Since we have to eat every day, the way we nourish our bodies seems to be a natural start. While my taste buds naturally gravitate to fruit and vegetables – I can easily be lured into treats and indulgences that are heavily processed (especially over the holidays). Therefore, I have to make time to prepare wholesome food in my own kitchen.

While you will find a wide array of salad recipes on my blog, in the winter months I enjoy accompanying my greens with a steaming bowl of soup. Broth based soups help fill you up at mealtime and even make a satisfying and guilt-free snack. I love filling my stockpot, or crock-pot, with vegetables and have found that sliced cabbage or spiralized squash make a wonderful substitute for rice or pasta.

In the soup recipe that I am sharing with you today, I use spaghetti squash to bulk up the bowl.  This was a recipe that I shared back in 2013 and it is one that I keep going back to. This year this soup is extra special to me because I was able to can tomatoes from our hoop house and had a bounty of spaghetti squash. Of the benefits of growing squash in the summer is that when kept in a cool place it will last for months. Plus, I have noticed that local supermarkets offer a wide variety of squash throughout fall and winter. Some people are intimidated by the task of preparing squash, but they actually are not labor intensive.

Is there anything more lovely than garden tomatoes?

SPAGHETTI SQUASH AND TOMATO SOUP

  • 6-8 cups vegetable stock
  • 28 ounce can of tomato sauce
  • Quart of tomatoes (large can)
  • 1/2 large chopped onion
  • 3 ribs of celery chopped
  • 1 bell pepper chopped (I use 1/2 yellow and 1/2 red)
  • 1 large carrot chopped
  • Large cooked spaghetti squash (Approximately 10 cups)
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • 1 Tablespoon each of oregano, rosemary, and basil

To prepare the squash simply pierce with a knife, or fork, and place into a shallow baking pan that is filled with water. (I bake the squash whole and use about an inch of water).

Bake for approximately 60 minutes at 375 degrees (the time depends on the size of your squash).

Let cool and cut squash in half lengthwise. Scoop out the seeds and use a fork to shred the squash. It will naturally pull apart in strands that will resemble pasta.

To prepare the soup, sauté the onion, garlic, celery, pepper, and carrot in the olive oil until soft and add the rest of the ingredients. Simmer for 30-45 minutes. Makes 15 cups.

You could cut the recipe in 1/2 and it would still make a generous pot of soup. I like to make extra to freeze. You could add beans for protein and add any other vegetables such as zucchini and mushrooms. It is delicious, filling, and the addition of tomato sauce makes it taste similar to spaghetti.

When my friend Jackie made this soup she added a dollop of cottage cheese and a sprinkle of Parmesan and said it tasted like lasagna. Add some croutons or a slice of garlic bread and you have a satisfying meal that will keep your healthy resolutions in check.

Whatever your goals are for 2018, make sure that they are achievable and realistic. Setting small goals helps us achieve success that will snowball and we can confidently make the next steps to finding our balance. Let us make sure to make time for our health in the coming weeks, month, and year. Trust me, we are worth it!

I was also able to can tomatoes and salsa from our tomatoes.



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Spaghetti Squash and Tomato Soup

I have been enjoying Autumn walks with Phoebe.

I have been enjoying crisp autumn walks with Phoebe.

“Give me juicy autumnal fruit, ripe and red from the orchard.” 
― Walt Whitman

It feels good to be blogging again. Last weekend I had to finalize grades for the 1st marking period and this week we had parent teacher conferences at school. It is hard to comprehend that it is already November and soon the winter holidays will be upon us. I need to be extra mindful of exercise and making sure that I am preparing healthy versions of the comfort food that my body is craving. We have had many snow flurries in the U.P. and winter is quick on the heals of fall. Mike’s recent food obsession is lasagna and he teased me that he probably should get a Garfield tattoo. (Talk about a childhood flashback since I used to have a Garfield scrapbook that held stickers and cartoons from the Sunday paper.)

With cooler weather, fall forces us indoors and is the perfect time to experiment with new recipes. Have you tried spaghetti squash? It is simple to prepare and is a wonderful substitute for pasta. I bought a large spaghetti squash last weekend and used it to make one of my favorite fall recipes: Spaghetti Squash and Tomato Soup.

Pierce the squash with a knife or fork and add about an inch of water to a baking dish.

Pierce the squash with a knife or fork and add about an inch of water to a baking dish.

To prepare simply pierce the squash with a knife, or fork, and place into a shallow baking pan that is filled with water. (I bake the squash whole and use about an inch of water).

Bake for approximately 60 minutes at 375 degrees (I baked mine for 90 minutes since the squash was large). A friend of mine said that she uses the microwave to cook the squash. She said a large squash takes 10-15 minutes (flip every 4-5 minutes).

Let cool and cut squash in half lengthwise. Scoop out the seeds and use a fork to shred the squash. It will naturally pull apart in strands that will resemble pasta.

Serve with your favorite sauce, herbs,  or use in soup or other dishes.

Cook the squash whole. It makes cutting it a breeze once it is baked.

Cook the squash whole. It makes cutting it a breeze once it is baked.

 Spaghetti Squash

SPAGHETTI SQUASH AND TOMATO SOUP

  • 6-8 cups vegetable stockSpaghetti Squash and Tomato Soup
  • 28 ounce can of tomato sauce (I also used a few cups of tomatoes from my garden that I had in the freezer)
  • 1/2 large chopped onion
  • 3 ribs of celery chopped
  • 1 bell pepper chopped (I used 1/2 yellow and 1/2 red)
  • 1 large carrot chopped
  • Large cooked spaghetti squash (Approximately 10 cups)
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • 1 Tablespoon each of oregano, rosemary, and basil

Saute the onion, garlic, celery, and carrot in the olive oil until soft and add the rest of the ingredients. Simmer for 30-45 minutes. Makes 15 cups.

You could cut the recipe in 1/2 and it would still make a generous pot of soup. I like to make extra to freeze. You could add beans for protein and add any other vegetables such as zucchini and mushrooms. It is delicious, filling, and the addition of tomato sauce makes it taste similar to spaghetti. I rotated this for dinner and lunch last week and I partnered it with a large salad and garlic toast.

If you are a Weight Watchers member it is 1 PP per cup (depending on the vegetable stock and tomato sauce that you are using). Make sure you run it through the Recipe Builder if you add additional ingredients.

When I serve this soup to Mike I add cheese and homemade garlic croutons to the top and brown like French Onion Soup. My friend Jackie made this soup and said she added parmesan cheese and cottage cheese on the side. So I added a couple of Tablespoons of cottage cheese to Mike’s soup, along with a pizza cheese medley, and he said it reminded him of lasagna.

If you have not tried spaghetti squash, I hope my post encourages you to try something new. I hope you enjoy this soup. What is your favorite way to eat spaghetti squash?

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Spaghetti Squash and Tomato Soup 2

Spaghetti Squash and Tomato Soup:  Produce with Amy