Baked Spaghetti Squash Tomato Soup
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- 1/2 tsp salt
- 1/2 tsp oregano
- 1 cup Spaghetti Squash
- 2 1/2 cups Hot Water
- 1/2-1 tsp. Cumin
- 1-156 ml can Tomato Paste
1)Preheat oven to 375 degrees. Use a large, sharp knife to split the squash in half lengthwise; invert each half and use a spoon to scrape out all of the seeds. Place each half, cut-side down, in a deep baking tray. Fill the tray with one inch of water and transfer into preheated oven. Bake for 30 minutes or until squash is tender.
2)Meanwhile, place hot water and tomato paste into a blender and puree for 30-60 seconds.
3)Pour this broth into a medium-size soup pot. Bring to a boil, lower heat and allow to simmer until ready to add baked squash ‘noodles’.
4)Once squash is tender, remove tray from oven, drain off water, invert the halves and allow to cool until they can be handled. 5)Place one of the halves on a cutting board and slice off several 2 inch wide slabs. Use a fork to remove the squash ‘noodles’. Measure one cup’s worth and add to soup with 1/2-1 tsp. of cumin and oregano.