Spaghetti Squash Soup
1 spaghetti squash
1 onion, chopped
1 garlic clove, minced
pinch cayenne pepper, to taste
1/4 cup chopped Italian (flat) parsley
4 cups bouillon
1 28-ounce can plum tomatoes, broken up
Freshly ground pepper
Harissa (optional)
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash, cut side down, on a cookie sheet covered with aluminum foil and bake for one hour. Set aside to cool.
Meanwhile, simmer the remaining ingredients in a large covered soup pot, 20 minutes or more. When the squash is cool enough to handle, remove the strands with a fork and add them to the soup. Serve with freshly ground pepper and stir in a tiny bit amount of Harissa if desired.
4-6 servings