I love the summers in Chicago, don’t get me wrong, but I love the change in seasons more. To say that I am happy it is finally cool is a major understatement. Hello soups, having my oven blasted (even though I did that in the summer, let’s be honest), and recipes that are just all warm and cozy. I’m kicking off the cold weather and my making of soups with this Chicken “Noodle” Soup…. the “noodle” is in quotes, because there isn’t actually any noodles.
Say whaaaaaaaaaaaaaat? Squash is in season, and I love squash season. I am like the rest of the population, and I just love everything about fall, which is squash season (duh). To combine two of my favorite things, yes I have like a millions favorite things, I made a chicken “noodle” soup with spaghetti squash. Let me tell you, it is so good.
Not to mention, I put in two sprigs of rosemary, lots of thyme (cue the corny thyme puns), and lots of garlic. The flavors in this soup are killer. You can add in any veggies you want, or you can stick to the traditional carrots, celery and onions. Yes, I consider onions to be a traditional veggie to put in your chicken noodle soup. Some don’t. But hey, you do you.
How did I cook my spaghetti squash for this dish? I cut it in half, take the seeds out, drizzle olive oil over it, sprinkle garlic, pepper, and in this case oregano (the spices change depending on the dish), put it face down (oil/seasoned side down) in the oven at 450 for 35 minutes. It’s okay if it is a little under done, it will cook more in the soup. You need it just soft enough to be able to fluff it!