We’ll replace the traditional noodles with spaghetti squash!

Time: 35 minutes
 1 lb diced chicken breast
 4 carrots, chopped
2 small zucchini, chopped crosswise
1 cup onion, diced
~30 oz chicken broth
1 spaghetti squash (about 1 1/2 cups, pre-cooked)
2 tsp thyme
sea salt and pepper to taste
in a baking pan.
Bake for 30 minutes. Remove and allow to cool for a few minutes. (you can always use pre-cooked leftover squash and save this step) Once you’ve popped the squash in the oven, wait about 10 minutes to start the soup. Bring the chicken broth to a boil in a medium pot. Chop the veggies and dice the chicken. Add to the pot, along with the spices. Once the broth begins to boil, reduce the heat Preheat the oven to 375 degrees. Carefully split the squash in half lengthwise; dig out the seeds and discard them. Place the squash halves cut side down and simmer for around 15 minutes.   Once the squash is done, scrape out 1 1/2 cups and add it to soup and simmer for 15 minutes.
Zone info:
4 servings at 2.3 carb blocks, 4 protein blocks (21g carb, 28g prot, 4g fat)
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