Spaghetti Squash Soup

Cook Spaghetti Squash

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper lightly. Place both halves in a microwave-safe dish, cut side down. If both halves doesn't in your microwave plate, you'll need to cook them separately.
2. Microwave on high for 7-12 minutes or until fork-tender. The time will vary depending on the size of your squash. Let it cool, then scrape the squash into strands.

Prepare Soup

1. While the spaghetti squash is cooking, in a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot. Sauté for 5-7 minutes, or until the vegetables become tender and the onion is translucent.
2. Stir in the dried oregano bay leaves, salt and black pepper. Cook for another minute to release the flavors.
3. Pour in the vegetable broth and the can of diced tomatoes with their juices. Stir to combine.
4. Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This will allow the flavors to meld and the vegetables to become even more tender. Remove the bay leaves.
5. If you prefer a smoother consistency, use an immersion blender to blend the soup until it reaches your desired texture. You can also transfer portions of the soup to a blender in batches, then return it to the pot after blending.
6. Add the cooked spaghetti squash strands to the pot and stir well to combine with the vegetables and seasonings. Taste the soup and adjust the seasoning with additional salt and black pepper, if needed. Cook for another minute to reheat the spaghetti squash.
7. Ladle the soup into bowls. Garnish with fresh parsley leaves if desired.