Spaghetti squash is the new spaghetti.
Well, not really, but it’s become a very popular low carb substitute for pasta, whether you eat gluten free, Paleo, or are just focusing on clean whole food. Read more about spaghetti squash here.
I love spaghetti squash topped with either pesto or tomato sauce. But I can’t excited about the leftovers because the squash gets watery. So the other day, I decided to make the most of my leftover spaghetti squash.
Instead of simply reheating it or throwing it away, I decided to puree it into a soup. I’ve done this before with butternut squash and it’s delicious. Well, this was just as yummy. I decided to call it sunshine soup because of it’s beautiful sunny yellow color. May this recipe bring more sunshine into your life!
3 cups cooked spaghetti squash
1/2 onion, minced
1 tablespoon red palm oil
1 cup bone or vegetable broth
1 teaspoon ground tumeric
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Fresh ground pepper
1/2 cup cashew cream or milk
Heat oil in a medium sized sauce pan over medium high heat. Add onion and cook until tender and translucent. Add spices and stir, cooking for one more minute. Stir in broth and squash. Blend with a food processor or immersion blender. Return soup to the pan and cook until hot. Stir in the cashew cream. Season with salt and pepper. Garnish with micro greens and sautéed shitake mushrooms. YUM!