When you love to cook like I do and a friend mentions anything that even remotely sounds like a request, it is often the beginning of a mission. The other day, a dear friend of mine was talking about how busy she’s been and how nice if would be to come home some days to something warm that doesn’t take a lot of time or effort. On top of that, while it may not feel like it some days, soup season is starting to wind down and that makes me a little sad. I happen to love soups and stews year round, but my family doesn’t feel the same way about sitting down to a piping hot curry or chili in the middle of July, so I need to get my soup fix in fast.

This soup does take a little prep, but you don’t have to do it all at once. In fact, I don’t even recommend it. Something I have started doing over the weekend is roasting a spaghetti squash. It takes a little while to roast and it’s easier to string it once it’s cool, so I just do the entire process when I’m not planning on using it. The whole batch gets put in a container in the fridge for whenever I need it, just like this soup.

This soup is a twist on a big bowl of spaghetti. The spaghetti squash will be a bit crunchier than traditional noodles, but it still gives you that same fun feeling. It would be beautiful topped with some fresh basil or parsley or you could sprinkle some parmesan on the top if you’re into cheese. I found it just perfect with some fresh cracked pepper and a great big spoon!

Spaghetti Squash Soup

2 tsp. coconut oil

1/2 large onion, chopped about 1 c.

1 lb. ground beef

3 cloves garlic, minced

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/4 tsp. fennel seed

1/4 tsp. red pepper flakes

3/4 tsp. salt

1/4 tsp. fresh cracked pepper

2 c. beef stock

2 c. water

14 oz. canned tomato sauce

2 c. cooked spaghetti squash

Directions

1) Melt the coconut oil over medium-high heat and sauté the onions for about 4-5 minutes, until translucent. Add the beef and garlic and cook until browned, about 5-7 minutes.

2) Add all the spices, beef stock, water, and tomato sauce, stirring to combine. Bring to a boil and then turn the heat to low. Simmer covered for about 30 minutes.

3) Add the spaghetti squash, simmer for about 10 minutes more to bring all the flavors together, add additional salt and pepper to taste, and enjoy.

Serves 2-4