Tina's Spaghetti Squash Soup

For those of you who don't like your vegetables, you can stop here.

This one is loaded with 'em. 

This delicious dish is a super healthy alternative to high-carb spaghetti. You can substitute ground beef, or veggie crumbles, or just leave the meat out altogether for an even healthier, low cal dish.

55 Minutes to Prepare and Cook

Mushrooms, cooked, 0.5 cup pieces
Onions, raw, 0.5 cup, chopped
Spaghetti Squash, 2 cup
Campbells Select Harvest Tomato with Basil Soup, 4 cup
Garlic powder, 1 tbsp
Parmesan Cheese, grated, 1 tbsp
*Turkey, Ground turkey, 93% lean, 16 oz

Boil whole spaghetti squash 30-45 minutes until done. Slice in half and remove seeds. Scoop out pulp and set aside.
Brown meat / cook meat substitue until done, drain well.
Saute onions and mushrooms over medium heat approximately 3-4 minutes. Remove from heat.
Toss all ingredients except parmesan cheese in a large sauce pot. Bring to a boil, then reduce heat and simmer for approximately 15 minutes.
Serve sprinkled with 1 tbsp parmesan cheese for each bowl, and with your favorite garlic croutons or crusty whole wheat garlic bread.

Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 306.7

• Total Fat: 8.7 g
• Cholesterol: 81.0 mg
• Sodium: 603.8 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 4.1 g
• Protein: 27.0 g