Wild Spaghetti Squash Soup

Many of us have hubby’s that hunt and this recipe is YUMMO!

 

Wild Spaghetti Squash Soup – gluten free

 

Bake a good sized spaghetti squash by cutting it in half, and rubbing the sides with 1 tbs of olive oil.  Lightly salt.  Bake at 425 degrees for 30 minutes.  Use a fork to scrape it into a bowl and keep it warm in a preheated oven.

 

Saute a chopped medium onion in a sauce pan until translucent.  Then add 8 ozs of fresh mushrooms, chopped and saute.

 

Brown 1/2 pound of venison (or other flesh protein of choice) and add to the saute mixture.

 

Add 1 quart of chicken or vegetable broth and bring everything to a boil.

 

Ladle the soup mixture onto individual bowls of of spaghetti squash for noodles and enjoy.

 

This can be topped with parmesan cheese if desired.​

 

Pic for Cheryl Recipe. Spaghetti Squash Soup

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Cheryl Hansen

Author: Cheryl Hansen

Cheryl Hansen is a business coach and is passionate about serving mompreneurs in their quest for excellence WHILE being the best mom they can be. She helps moms develop clarity and strategy around advancing their businesses through word of mouth marketing and leveraging relationships so they can work smarter and not harder.

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