1 spaghetti squash, cooked
8 cups bouillon
1 tablespoon oregano
pinch cayenne pepper, or more to taste
1 large red onion, halved and sliced thin
2 cloves garlic, minced
2 stalks celery, sliced
1 box frozen artichoke hearts, cut into bite-size pieces
2 cups cooked wild rice or other whole grain
1 can chick peas, undrained
1 lemon
1/4 cup chopped Italian parsley
Prepare the spaghetti squash. Meanwhile, bring the bouillon, spices, onions, garlic and celery to a boil in a large pot and simmer for 10-15 minutes.
Stir in the cooked spaghetti squash along with the artichoke hearts, cooked whole grains and chick peas; simmer 15-20 minutes. Cut the lemon in half and squeeze the juice from one half into the soup. Stir in the parsley. Taste and add more cayenne pepper if desired. Cut the remaining lemon half into thin slices and use them to garnish each serving.
6-8 servings
