1 spaghetti squash
1 onion, chopped
2 garlic cloves, minced
6 cups bouillon
1 28-ounce can plum tomatoes, broken up
pinch cayenne pepper, to taste
1/2 cup chopped Italian (flat) parsley
Freshly ground pepper to taste
Harissa or bottled hot pepper sauce such as Tabasco(optional)
Prepare the spaghetti squash in the microwave or oven (see below — I recommend using your microwave).
Meanwhile, put the onions, garlic, bouillon, tomatoes, cayenne pepper and Italian parsley in a large soup pot. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or more. When the prepared spaghetti squash is cool enough to handle, remove the strands with a fork and add them to the soup. Simmer another 5-10 minutes. Serve with freshly ground pepper and stir in a tiny bit amount of Harissa or Tabasco sauce if desired.
Spaghetti Squash Method 1 (My way):
Puncture the skin of a spaghetti squash with a knife in 3-4 places. Cook it in the microwave for three minutes, or until it is soft enough to cut easily. Allow it to cool so you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place squash halves cut-side down on a plate and return them to the microwave for another 8-10 minutes. Cool. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
Method 2 (Squash label instructions):
Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.