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.