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Spaghetti soup

October 26, 2015

As my season of weekly vegetables is coming to an end, I have stocked up on vegetables that store and keep to us through the winter. I have a box of butternut squash, delicata, spaghetti squash and sweet potatoes (white and orange).

I love this recipe and so does my family. My boys aren’t always fans of spaghetti squash spaghetti (they prefer zucchini noodles) but this is a great way to use up a spaghetti squash!


INGREDIENTS2 tablespoon coconut oil

1 whole onions chopped

pound ground beef

6 cloves garlic minced

2 cans diced tomatoes – no salt

4 cups broth 

1 1/2 teaspoon dried italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

1 teaspoon ground black pepper

1 medium spaghetti squash cooked and shredded

  • Bake 425 degrees for 25 – 30 minutes. Until soft to touch.


  1. Cook the onion in the coconut oil over medium heat about 7 minutes, stirring occasionally.
  2. Add the beef and cook until browned.
  3. Add the remaining ingredients except squash and bring to a boil. Reduce heat to a simmer, cover, and cook 30 minutes.
  4. Add the spaghetti squash and simmer another 10 minutes.
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