Nourishing Fall Comfort Food

Today's post is from the strongest woman I know, Shannon McConnell, owner of Iron Moxie.  Shannon has advanced certification in kettle bell training and offers diverse, challenging workouts in Iron Moxie’s bright and vibrant studio.  The studio is well equipped with kettlebells of all sizes for beginner to athlete: couch potato to weekend warrior: young to old.  Kettlebells are complimented by training devices such as plyometric jump boxes, TRX, slosh tubes, sand bags, pull up bars, just to name a few.  Check out her class schedule and change up your exercise routine!

“…the comfort you desire and all the nourishment your body craves.”

Growing up in a working class family, both my parents worked. Ramen and Cup O’Noodles were easy meals. Sometimes, I still get a craving for this childhood comfort food. But I know eating any of these processed foods will not give me satisfaction.

I created a recipe that gives you all the comfort you desire and all the nourishment your body craves.  Spaghetti squash makes a perfect noodle with shape, color, texture. and is a nutritiously superior substitute for wheat or rice noodles. And fall is the perfect time of year to use spaghetti squash. Rice noodles have about 200 calories per cup and little nutritional value. 1 cup of spaghetti squash only has 42 calories and adds more nutrition.

This recipe assumes some leftovers. To balance eating well with a busy lifestyle, I like to cook enough for leftovers. If I grill chicken I will enough for several meals and use the leftovers in salads or recipes such as this. The spaghetti squash is best made ahead of time, either the day before. Use some as a substitute for your favorite pasta recipe and some for this soup recipe.

Squash Noodle Chicken Soup

• 1.5-2 cups pre-cooked spaghetti squash (see below)
• 2.5 cups chicken stock
• 6 oz diced chicken, grilled or baked
• 1 chopped leek
• 1/2 cup peas
• 2 cloves garlic
• Spike Seasoning – No salt
• 1egg
• 2 sprigs fresh basil finely chopped

Directions

1. Prep all ingredients. I often bake the spaghetti squash the morning or night before. Grill or bake the chicken if you need or just use leftovers.
2. Sauté leeks and peas in a couple tablespoons of broth until tender. Add rest of broth.
3. Add squash, chopped chicken, and garlic. While that heats. Scramble egg.
4. To finish add egg and basil. When soup starts to simmer it’s done.

Spaghetti Squash Noodles

1. Preheat oven to 350.
2. Cut spaghetti squash in half and scope out seeds.
3. Fill a baking pan with about 1 inch of water
4. Turn squash halves face down in water.
5. Bake squash until tender. Depending on the size, cooking times can vary. 20-40 minutes. I pierce with a fork.
6. When squash is tender. Pull the pan out of the oven. I turn the halves so they are face up to cool.
7. After they are cool, use a fork to scrape the insides into a bowl. The squash will flake out just like noodles.