Traditional Chinese Medicine Properties: Warming thermal nature, supports spleen and stomach, supports blood circulation to digestive tract, supports healthy nutrient absorption, helps reduce dampness.
This is a great recipe to set-up in the morning and have for dinner that evening. You can cut the veggies ahead of time too so that they’re ready to go in the pot and just put them all in the same container overnight since they all go in together. Also, you can bake and shred the squash the night before so all you have to do is add it to the pot when you get home and let it get hot in the soup. Or you can roast the squash right before you eat. The vegetables are easy to cut; since they’ll spend hours cooking the shape isn’t that important, carrots can be cut into circles, celery into crescents, and the onion doesn’t need to be tiny; it’ll all be cooked through.
- 1 small to medium, spaghetti squash
- 1 boneless chicken breast (or two boneless thighs)
- 1 carrot peeled and cut small
- 4 stalks celery washed and cut small
- 1 medium onion (any color) cut small
- 4 cloves garlic, minced
- 1 ‘thumb’ of ginger, peeled and minced
- 2 tbsp Apple cider vinegar
- 1 tbsp Circulate Spice Blend
- 1 bay leaf
- 4 cups organic low sodium chicken broth
- salt and pepper to taste (try the Power Pepper)
- Roast spaghetti squash at 425 degrees in the oven for 45 minutes*
- Remove spaghetti squash & allow to cool 5-10 minutes, then fork-shred spaghetti squash from skins & add to soup*
- Add all ingredients to a crockpot (except spaghetti squash) set on low and cook for 6-8 hours.
- Allow spaghetti squash to combine with soup another 15-20 minutes.