1 Spaghetti Squash
4 tablespoons of olive oil
1 Garlic clove
finely chopped
½ cup parsley
1 chopped onion
1 chopped tomato

Chicken or vegetable broth
Carrots and Spring onions
Pink sea salt
and pepper to taste

Cut the spaghetti squash in two pieces and clean it by removing all the seeds. Bake it in an oven at 350 degree for about an hour.
In a stock pot, heat olive oil, add the chopped garlic and onions, fry them till they turn golden. Add the tomato and the other vegetables with parsley and simmer it. Add the baked spaghetti squash and pour the chicken broth in the stock pot with the above ingredients. Heat the mixture on a low flame till the soup is of a thick consistency. Add salt and pepper to taste. If you like your soup a little spicy you can add red chili flakes. Top with a teaspoon of fresh grated parmesan or a dollop of plain Greek yogurt.