This recipe is a comforting and hearty soup that's perfect for chilly days. Roast the spaghetti squash in the oven and set aside. In a pot, sauté diced onions, carrots, and celery until tender. Add chicken or vegetable broth, canned tomatoes, Italian herbs, and the cooked spaghetti squash. Simmer for 20-30 minutes until the vegetables are soft and the flavors have melded together. Use an immersion blender or transfer the soup to a blender and blend until smooth. Serve with crusty bread and grated Parmesan cheese.
