1 spaghetti squash
½ large white onion, diced
1 green bell pepper, diced
1 tsp. Fennel seeds
1 ½ tsp turmeric
1 tsp paprika
8-10 sprigs of thyme
1 tbsp. Minced garlic
Around 10 large cherry tomatoes, roughly chopped
1 large carrot, peeled and cut into half moons
1 medium malanga, peeled & diced
4 cups vegetable stock
1-2 cups water
A bunch of organic spinach chopped in half
Salt & pepper to taste
Chopped dill for topping
Preheat the oven to 425F. Cut your spaghetti squash in half, scoop out the seeds and place on a sheet pan, cut side up. Drizzle over it some olive oil, salt & dried oregano and roast in the oven for 45-50 min.
In a dutch oven, place your onion & bell pepper and cook down with olive oil over medium high heat for 3-5 min. Now add your turmeric, paprika, thyme, fennel seeds, tomatoes and garlic & cook down for a few more minutes until your tomatoes start to break down. Make sure to add salt.
To this now add your carrots, zucchini, malanga, vegetable stock and water. Give it a good stir & bring this to a boil. Once boiling, bring it down to a simmer, cover and cook over low heat for 20-25 min. Until the carrots & malanga are soft. Check again and add salt & pepper.
Take your spaghetti squash out of the oven & with two forks start to fluff it getting the desired spaghetti-like texture.
Now that your soup is done, add your spaghetti squash and your spinach until all the spinach has wilted and has been incorporated into your soup.
Serve with chopped fresh dill!