Vegetarian Soup With Spaghetti Squash Noodles

• 2 lbs spaghetti squash
• 1 tablespoon vegetable oil
• 2 cups mirepoix (chopped onion, celery, and carrot)
• 3 garlic cloves, minced (about 1.5 tbs)
• 10 ounces portabella mushrooms (sliced baby bellas!)
• 1 (28 ounce) can tomatoes with basil
• 8 cups vegetable broth
• 1 1/2 tablespoons fresh thyme, minced
• 6 ounces Baby Spinach
• salt and pepper

1. Place squash skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
2. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
3. While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
4. Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.

vegetable oil, mirepoix, garlic, portabella mushrooms, tomatoes, vegetable broth, fresh thyme, spinach, salt

Taken from www.food.com/recipe/vegetarian-soup-with-spaghetti-squash-noodles-355703 (may not work)