Spaghetti Squash Soup

The past few years we have been growing a very prolific spaghetti squash that are perfect size for small families, the Small Wonder from West Coast Seeds. About half the size of regular spaghetti squash, the big ones get to as big as 4 lbs, but most are between 2-3 pound. We planted six seeds last spring and ended up with 50 squash!
Our neighbours and friends have been helping us go through this bounty, but by March or April our spaghetti squash in the cold room start to fail. We are now working to freeze the 25 squash remaining. I have made biscuits, cake and soup from these and the rest have been baked, chilled, scraped, drained and frozen in one meal bags, or blended and frozen in muffin tins.
This is the fabulous soup I made for lunch yesterday.

1 small spaghetti squash, cut and split lengthwise, seeds removed
1 pound home made sausage meat
1 onion, chopped
1/2 cup chopped mushrooms (I used chantrelles we fried and froze last fall)
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes, with liquid
1 cup sun-dried (or oven dried) tomatoes, chopped
2 carrots, grated
2 quarts stock: poultry or veggie is good
2 teaspoons dried basil
2 teaspoons dried oregano
1/8 teaspoon Thai pepper flakes, or to taste
1 teaspoon salt
1/2 teaspoon ground pepper

Bake the squash halves face down in a glass pan with about 1/2 inch of water for 35 minutes at 375F. Cool and shred with a fork.
Cook the sausage meat until browned in your favourite soup pot. Add onions, mushrooms, garlic and cook until soft. Add the rest of the ingredients including the cooked squash and bring to boil. Reduce heat and simmer 20 minutes.
Serve with a biscuit! so delicious!

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