Spaghetti Squash Soup with Shrimp & Lemongrass

Spaghetti Squash Soup with Shrimp and Lemongrass

A really under-rated vegetable is the spaghetti squash. Loaded with nutrition like Vitamin A, beta carotene and Calcium and only 42 calories per cup, 10 grams of carbohydrates, and 0.2 grams fat. When buying a spaghetti squash, look for a bright yellow color with no dark or brown marks. It should be heavy for its size, and the shell should feel hard. To store, leave in a cool dark place for up to three weeks. As with all vegetables and fruits the sooner you prepare, cook and eat it, the more nutritious it will be for you. Add some shrimp, lemongrass, garlic, ginger, stock, lime juice, cilantro, and slices for Serrano chilies, and you have an aromatic, full-flavored delicious soup for the family to enjoy.

Spaghetti Squash Soup with Shrimp and Lemongrass
Serves 4 to 6

Ingredients:
1 medium spaghetti squash (about 3 pounds)
2 cups shell-on medium shrimp
1 lemongrass stalk, tough outer layers removed, tender inner layers thinly sliced
1 3-inch piece of ginger, peeled and grated
2 garlic cloves, peeled and minced
8 cups low sodium chicken broth
Sea salt
Freshly ground black pepper
2 green onions, thinly sliced
Cilantro sprigs, sliced Serrano chilies, and lime wedges (for serving)
How to make:
Take your knife and carefully pierce the squash all over to allows the steam to escape while it cooks. Place on a microwave safe tray and cook for 4 minutes. Rotate and cook for another 4 minutes. Rotate again, and cook for a final 4 minutes. Remove from the microwave and allow to cool for 15 minutes.
While the squash is cooking, peel and devein the shrimp. Reserve the shells. Place shrimp in a medium bowl. Cover and chill in the refrigerator until needed.
Take a medium size saucepan and add the stock along with the shrimp shells, lemongrass, ginger, and garlic. Place on the stove over high heat. Bring to the boil then turn down to a simmer. Cook for 15 minutes.
Cut the squash in half lengthways and scoop out the seeds. Discard. Then take a fork and scrape out the cooked flesh in long strands into a large clean saucepan. Strain the stock through a fine mesh sieve into the saucepan with the spaghetti squash. Discard the solids from the stock.
Place the saucepan on the stove and bring back to a boil. Turn down to a simmer, add the shrimp. Allow too cook for approximately 2 to 3 minutes, or until the shrimp are cooked all the way through. Taste the soup and season if needed.
Divide the soup between four warm soup bowls. Top with chopped green onions, sprigs of cilantro, and sliced chilies. Squeeze the lime over and enjoy.