Officially under a “stay at home“ order during this COVID-19 Pandemic and I am craving all of the easily digestible comfort foods. This soup is sort of a spaghetti burger mash up. Lower in carb, gluten and dairy free, paleo…hits lots of metrics. Here is what I did.
Instant pot on sauté function. Olive oil at the bottom of the pan. Chopped in: 1/2 of a shallot 2 inches of leeks 1/2 of a carrot Chunk of turnip cubed Chunk of celeriac cubed 2 stalks of asparagus chopped Sprigs of fresh parsnip, parsley, oregano all chopped Scallions and chives chopped Sauté briefly.
Pour in 1 cup of water. Place a 1-2 inch ring of raw spaghetti squash on top of the veggies. Pour in 4 oz of cooked ground turkey from the #freezerstash (or you can start by cooking the ground turkey on sauté function). Drizzle on more olive oil. Lock lid in place, pressure valve closed. Steam or Pressure function for 10 min. Rapid pressure release method.
Scoop out spaghetti squash in to your bowl.
Add 1 tsp of Otto’s cassava flour in to the veggies and liquid and heat on sauté function until it has thickened, a few minutes should do. Pour over the plated squash. Garnish with hamama microgreens and a sprinkle of Redmond real salt or Maldon flake salt.
Makes 1 large or 2 small servings.
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