Hearty Spaghetti Squash Soup

This recipe makes quite a lot. You could freeze some or half the recipe if you just want it for one meal.

Ingredients:

• 32 oz. beef broth

• 28 oz. diced tomatoes

• 6 oz. tomato paste

• 1 lb. ground beef, browned

• 1 lb. small spaghetti squash, de-seeded and scraped out (I poke holes in it and microwave it for 10 minutes first to make it easier to work with- just make sure it cool it a bit before handling)

• 1 small zucchini squash, diced

• 1 small summer squash, diced

• 1/2 sweet onion, chopped

• 2 handfuls of fresh spinach

• 1 tsp. sea salt

• 2 tsp. garlic powder (or use 3 cloves fresh garlic, minced)

• 1 tsp. onion powder

• 1/2 tsp. black pepper

• 1 tsp. Italian seasoning

• 3 Tbsp. fresh parsley, chopped

• 2 Tbsp. parmesan cheese

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. Worcestershire sauce

1. Roughly chop the spaghetti squash strings (to make it easier to serve and eat), then combine all remaining ingredients (except spinach) into a crock-pot or stock pot.

2. Cook on low for 8 hours, or 4 hours on high in a crock-pot. If you're making this on the stove, simmer for 30 minutes.

3. Add the fresh spinach and let cook until it's wilted.

4. Enjoy!

5. I like to make this soup with these rolls: Keto Rolls- From the Diet Doctor (I add in parmesan, garlic, onion and italian seasonings to the dough)