Ingredients:

2 spaghetti squash

1 zucchini cut into small pieces

1 32 oz. can reduced sodium chicken broth

1 48 oz. can reduced sodium chicken broth

1 14.5 oz. can of whole peeled tomatoes

3 to 4 green onions

3 whole peeled carrots cut into rounds

3 celery ribs sliced

1 family size pack of chicken breast tenderloins

1/2 pack or organic spinach

1 container mushrooms chopped

cumin to taste

salt and pepper to taste

sprinkle of thyme

garlic powder

dash of nutmeg

Directions:

1. Boil chicken tenders until done. While chicken is cooking cut spaghetti squash in half and remove seeds.

2. Cook one squash in microwave in 5 minute intervals until shell is soft. Do same to 2nd squash. Chop all veggies and put in big soup pot. Add tomatoes, chicken broth, seasonings.

3. Once chicken is done remove from that pot to cool and pour broth into soup pot. Cut chicken into bite sized pieces and add to soup pot. Cook until veggies are just starting to get tender.

4. Scrape spaghetti squash noodles out of shell and add to soup pot. Cook until all veggies and noodles are tender. Season more to your taste if needed.

Bon Appetit!