 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
Made this a few days ago, and my bf and I are addicted! We're trying to get in shape for a wedding in mexico and I think this is going to be a meal I make every week! It started out as a soup, got a bit thicker than I wanted, although its not as think as a stew. We eat it over spaghetti squash now! Ingredients:
30 ounces stewed tomatoes |
1 zucchini, chopped |
1 medium onion, chopped |
4 carrots, chopped |
1 cup green beans, chopped |
1/2 cup spinach, chopped |
1 -2 sweet potato, chopped |
1 cup chicken stock |
1 teaspoon ground chipotle chile pepper |
1 teaspoon chili pepper flakes |
4 cups spaghetti squash |
Directions:
1. Roast zuchinni, onion, carrots, and sweet potatoes for 45.
2. In large pot or crockpot simmer tomatoes and chicken stock. Add chipotle pepper and pepper flakes.
3. Add roasted veggies when done. Simmer for 30minutes.
4. Roast squash while the rest is simmering. When done drag a fork through squash to seperate strands.
5. Serve Sauce/stoup over spaghetti squash.
|
|