Better-Than-Noodle Chicken Soup

Makes 2 servings 

  • 1 medium-small spaghetti squash
  • 2 cups chicken broth
  • 1/2 cup white onion, chopped
  • 7 - 8 ounces cooked chicken breast
  • 1/4 cup white onion, chopped
  • salt and pepper to taste 
  1. Preheat your oven to 375°F.
  2. Wash the spaghetti squash and then cut it in half lengthwise.
  3. Remove the soft flesh and seeds from the centre cavity.
  4. Place the 2 pieces of squash, cut side down, on a baking sheet that has been coated lightly with non-stick spray. Pierce each shell a few times with a fork.
  5. Bake for 40 - 45 minutes.
  6. Remove from oven, and turn squash pieces over, to reveal the cut sides, and leave to cool for a few minutes. 
  7. While squash is cooling, place the onion in a saute pan coated with non-stick spray and lightly saute.  
  8. Heat the broth to just below boiling point.
  9. When the squash is cool enough to handle, remove the flesh with a fork.  It will pull away easily and it looks like long thin noodles.
  10. Place the 'noodles' from each half into 2 bowls.  Then top each with half the onions and 1 cup of the broth.  Add seasonings and serve.