I really like spaghetti squash.
Really, really, really.
I love that it's like noodles but its vegetables.
I've been going a bit crazy lately searching for ways I can sub spaghetti squash for noodles. My favorites so far - Spaghetti Squash Lasagna, Spaghetti Squash Carbonara, Singapore Noodles, "Mac and Cheese", and Spaghetti Squash Chow Mein.
I'm running short on ideas for replacing noodles but then I was craving chicken noodle soup and had an "aha" moment.
Turns out this is also a fabulous way to use spaghetti squash as noodle replacement.
I was then trying to be all healthy and tried a gluten free biscuit to go with the soup. I added spaghetti squash to it and it turned out pretty good.
Personally.... I like white flour for my biscuits but this wasn't bad. A little "oaty" for my tastes but still pretty good.
Chicken Spaghetti Squash Soup
1 Tbsp oil
1 large carrot, chopped
3 stalks celery, diced
2 green onions, diced
3 cloves garlic, minced
1/2 tsp poultry seasoning
1 tsp dried thyme
1/2 tsp cilantro
1/2 tsp dill
salt & pepper
2 X 900 ml low sodium chicken broth
2 Tbsp cornstarch
3 Tbsp water
1/2 deli roasted chicken, boned and diced into small pieces
1 cup peas
1 cup corn
2 cups spaghetti squash, cooked, shredded, and chopped
Drizzle oil in a large saucepan over medium high heat. Add in the carrots, celery, onion, garlic, and seasonings.
Cook and stir for about 5 - 7 minutes, until vegetables start to soften. Pour in the chicken broth and bring to a simmer. When simmering, in a small bowl whisk together cornstarch and water to make a slurry. Pour the slurry into the simmering soup and stir to mix in.
Let simmer for about 10 minutes.
Add in chicken, peas, corn, and spaghetti squash.
Stir to mix in and then bring back to a simmer.
Remove from heat and serve immediately.
According to Myfitness pal a serving of this delicious soup is only 200 calories, 5 fat, 17 carbs, 3 fiber, and 18 protein. (Recipe makes 6 servings. 1 serving is approx 2 heaping cups)
Tasty with regular biscuits or you may want to give these vegetarian, gluten free biscuits a try.
Gluten Free Spaghetti Squash Biscuits
3 1/2 cups oat flour
2 tsp cornstarch
1 1/2 Tbsp Baking Powder
generous pinch of salt
1/4 tsp baking soda
2 pkgs Sugar Twin Stevia
1/2 cup coconut oil, chilled
1 cup 0 fat, plain Greek yogurt
1 1/2 cups spaghetti squash, cooked & shredded
Preheat oven to 425. Line a cookie sheet with parchment paper and set aside.
In a large bowl, stir together oat flour, cornstarch, baking powder, salt, baking powder, and Stevia.
Using a pastry cutter or 2 butter knives, cut in the coconut oil to resemble coarse crumbs.
In a small bowl, stir together the Greek yogurt and squash.
Stir the wet ingredients into the dry ingredients until coarse dough forms. (If too sticky add a pinch more oat flour, too dry add in a few tablespoons of water.)
Place dough on a lightly floured surface.
Pat out to 1 1/2 inches thick. Using a cookie or biscuit cutter, cut out biscuits and place on prepared cookie sheet.
Bake at 425 for about 20 to 25 minutes, sides and bottom should be light golden brown.
Remove from oven and let cool on cookie sheet for 10 minutes. Serve warm or room temp.
The texture is a little more crumbly than my usually biscuits but it was perfect eating with the soup. It may be a little more tricky if you just wanted to make them to serve at tea time.
What I did like about the biscuits was the coconut flavor that peaked through. These are fabulous topped with butter and jam.
Perfect "noodle" soup with some oaty biscuits for a chilly afternoon lunch/dinner.
I am still on the look out for other dishes to re-create using spaghetti squash as a sub for noodles. Any suggestions?