It was another beautiful day in Florida today. Soup just seemed like a lovely idea on this Presidents Day. Both kids enjoyed this recipe and my son called the spaghetti squash, lemon noodles. Ahh, I love that my kids are so much more into veggies lately!
1 medium spaghetti squash
2 cups of baby carrots, halved
1 onion, diced
10 green stalks of fennel (no fronds or bulb), in one inch pieces
1/2 pack of frozen chopped spinach, thawed
4 cups of veggie broth
1-2 tsp of garlic
1 lemon, use for zest and juice
1 tbsp. coconut oil
salt, pepper to taste
4 chicken thighs (or 2-3 cups of diced chicken leftovers)
Put the coconut oil, carrots, fennel, onions and garlic into a pot over low heat. Let cook until softened. Approximately 8 minutes.
Preheat your oven to 350 degrees. Grease a baking dish with butter or coconut oil and put the split spaghetti squash, face down in the dish. (Scoop out seeds before cooking.)
This will cook approximately 30-45 minutes. Once they are done, shred the flesh with a fork. Set aside.
At this point, either gather your precooked chicken, or pop the thighs in the same baking dish you just used and let them cook in the 350 degree oven for 1 hour.
Finally, add all of the goodies to the pot. Veggie broth, squash, spinach, seasonings, and chicken when cooked. Bring to a simmer over medium-low heat for 45 minutes.
Right before serving, add the zest of one lemon and the juice afterwards. Make sure to zest first! Delish!