Saturday, March 31, 2012

Spaghetti squash noodle soup with fall and spring veggies

Bailey decides to get political and demand more food
I was a little on the activist side this week when a group of us decided to deliver moving boxes to help our state legislators hit the road and get the message that we don't really want them back without a change of attitude. I was beginning to think Bailey wanted to be part of the action because he perched himself on the box I planned to deliver and joined in the box-decorating activities. Doesn't he look like he's a little fed up with things? Oh wait, that's me he's fed up with for keeping him on a diet!

Relaxation pose: you gotta be kidding
Have you ever wondered what it would be like to take your dog(s) to a yoga class, called doga? It's a type of yoga where dogs and humans pair up. Better yet, can you imagine me taking my two whackadoodles to a doga class? The picture above shows what goes on when I try to do yoga in my living room. I don't really think they have the relaxation concept down. What do you think? Oh, I forgot there would be other dogs at a doga class too. Now, that sounds like a recipe for pure chaos with my two thrown into the mix. I think Kona, my 12-year-old golden retriever, would make a better doga partner.

Pot of spaghetti squash noodle soup
It finally hit me this week that spring veggies are beginning to pop up and I haven't even used up my stash of spaghetti squash from last year's garden. I think I went overboard trying to make them last. Well, I succeeded at that. The problem is they aren't going to be long for this world if I don't use up the remaining ones quickly. This explains why I have been eating spaghetti squash almost every day for the last week.
Bowl of spaghetti squash noodle soup
I've made everything from sesame spaghetti squash noodles to the Spaghetti Squash Noodle Soup pictured above. The great thing about the soup is it has kind of a yin and yang thing going for it because it uses fall and spring veggies.

Spaghetti Squash Noodle Soup
(makes 2-4 servings depending on your appetite)

  1. 1 spaghetti squash
  2. 1/2-1 package of cubed firm or extra firm tofu
  3. 2 diced carrots
  4. 1 cup of shredded red cabbage
  5. 1 julienned or diced zucchini
  6. 6 stalks of asparagus julienned or diced
  7. 1 quart of veggie broth
  8. 1 T. olive oil
  9. 2-4 T. of Bragg's aminos
  10. 1/2 tsp. of ginger or 1 T.  grated fresh ginger
  11. 2-3 T. miso
  12. Optional: other veggies, diced green onions and toasted sesame seeds for garnish
  1. Cook spaghetti squash by slicing lengthwise, removing the seeds, placing face down in a baking dish with an inch of water. Bake for 30 minutes at 425 degrees.
  2. Prepare the veggies by dicing or julienne slicing the asparagus, carrots and zucchini; shredding the cabbage.
  3. Heat up the olive oil in a large pot.
  4. Add the carrots and saute for a couple of minutes. Add the zucchini aspargus, cabbage, and continue to saute for about five minutes.
  5. Add the veggie broth, miso, tofu. Cook for together for about 10-15 minutes.
  6. Add the spaghetti squash noodles. 
  7. Add the Bragg's and Asian hot sauce if desired.
  8. Cook together for a few more minutes.
This soup makes a light meal for me. And the best part is I have room for dessert.

Avocado almond soft serve
I really love dessert but my idea of the perfect dessert is one that's high on taste, big in volume and not so high in calories. Sounds like an impossible task. Not necessarily so if you like Avocado Almond Soft Serve. It has a little prep work to it. You'll need to freeze up a diced avocado ahead of time and make a dozen or so almond milk (unsweetened) ice cubes.

Avocado Almond Soft Serve
(makes 2 generous servings)
  1. One frozen, diced avocado
  2. 12 almond milk ice cubes
  3. 1 cup of unsweetened almond milk
  4. 1/2 cup cacao powder
  5. 1 tsp. vanilla extract (no alcohol)
  6. Stevia to taste
  1. Put everything in a high-speed blender and pulse until thick and delicious.
  2. Note: You can eat half and freeze the rest. Just soften a bit before serving.
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Shauna said...

I was just wondering what to do with my last couple spaghetti squash, too! this definitely sounds like something I can fiddle with to match my own food restrictions, too. Happy to find this! :-)

Sheree Welshimer said...

I am still working on my supply of spaghetti squash. Glad to hear I'm not the only one.

Lady Rosenred said...

What a wonderful blog! The dessert in this post sounds especially delicious! I cannot wait to try it. I am working on finding and creating my own candida friendly recipes. And I learning to cook in the process :)

Sheree Welshimer said...

Thank you for your comments. The ACD-friendly diet does require adjustments but it is much easier these days because of all the resources on the internet. Good luck as you begin your journey.