In a large pot on the stove, stir together all ingredients except the spaghetti squash. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 hour.
Meanwhile, preheat the oven to 375 degrees F. Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don’t overcook to the point where there’s no resistance at all, or the noodles will be mushy.)
When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, cross-wise across the short side of the spaghetti squash).
Right before serving, remove the bay leaf and stir in half of the spaghetti squash strands.
Amount Per Serving
Calories 44Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
Net carbs per cup: 3g
*Nutrition info is calculated based on using 1/2 of the spaghetti squash. You’ll need to cook the whole thing but only half goes in the soup. You can reserve the rest for another use.