• 1 spaghetti squash
  • 3 tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 garlic cloves, pressed or minced
  • 1 cup mushrooms, sliced
  • 1 tsp fresh thyme
  • Pinch of red pepper flakes
  • 8 cups homemade vegetable stock, salt-free
  • 4 cups cooked chicken, cubed or shredded
  • 2 cups baby spinach
  • Black pepper, to taste
  1. Preheat the oven to 400°F. Slice the spaghetti squash into half lengthwise and scoop the seeds out. Rub with 1 tablespoon of the olive oil and place the squash cut side down on a baking sheet. Roast for 40-50 minutes, or until tender.
  2. Meanwhile, warm the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery and garlic. Cook until soft, about 5 minutes. Add the mushrooms, thyme and red pepper flakes, stir, and cook for another 5 minutes.
  3. Pour in the broth and bring to a boil, then reduce heat to medium-low and cover the pot with the lid slightly ajar. Let the soup simmer for 10 minutes.
  4. Add the chicken and simmer for another 10 minutes or so. When the squash is done, use a fork to scrape out the strands. Add the squash to the pot along with the baby spinach. Let it cook for a minute to wilt the spinach. Taste and season with pepper or more red pepper flakes as needed.