Seriously Simple: Spaghetti squash adds texture, flavor to vegetable soup
By Diane Rossen Worthington, Tribune Content Agency
on
3 leeks, light green part and white parts only, cleaned and finely chopped
4 carrots, peeled and cut into 1-inch dice
4 zucchini, cut into 1-inch dice
1 pound peeled and cut into 1-inch dice butternut squash
1 teaspoon favorite seasoning salt
2 garlic cloves, minced
1 1/2 cups diced tomatoes with juice
6 cups vegetable or chicken broth
Rind of Parmesan cheese
1 pound cooked spaghetti Squash (recipe follows)
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