Spaghetti Squash Vietnamese Noodle Soup

1. In a crockpot, place the whole spaghetti squash and pour in the water. Turn on low heat, and cook for 3 hours. When you can easily poke a knife through the squash, it is done! Place the squash on an easy-to-work-on surface, like a cooking sheet. Let it cool for about 15 minutes. Cut the squash into halves. Remove the seeds with a spoon, discard. Scrape off the noodle-like flesh with the spoon, transfer to a plate or bowl. Measure out 2 cups of spaghetti squash and set aside. Save the rest of the squash for another meal!

2. Place a medium size pot on the stove top on medium-low heat, add in olive oil. Stir in ginger, cinnamon stick, star anise, coriander seed, and fennel seed. Stir constantly and let it sizzle. Let it slowly cook for about 2 minutes. This is a quick, easy way to release the aroma of dried herbs. But be very, very careful not to burn them.

3. Add in chicken stock and let it simmer for 15 minutes. Strain out the ginger, star anise and cinnamon stick.

4. Meanwhile, wash and prep chicken. Slice and season with salt and pepper. Add to the chicken stock and bring to a boil. The soup will be smelling heavenly! Cook until the chicken is fully cooked through, around 10 minutes. Cook time will vary based on the thickness of the chicken but test a piece and make sure it’s not pink inside.

5. To serve, slice white onions into thin strips and finely mince cilantro. Wash basil and sprouts. Cut the lime into wedges, and slice the jalapeno.

6. In a big soup bowl, place 1 serving of spaghetti squash and ladle hot soup and chicken over the top. Place raw thinly sliced onions in the soup, and sprinkle with minced cilantro. Serve with Thai basil leaves, sprouts, lime wedges and jalapeno.

How to enjoy Pho? Vietnamese know that the best way to enjoy fresh basil and sprouts is to simply add them into hot soups, since they both can get overcooked very easily. Tear off pieces of basil and simply add to your delicious bowl of spaghetti squash noodle soup along with a handful of sprouts. Squeeze lime juice into your soup as you eat, and toss in some jalapeno slices for extra heat. Sriracha hot sauce is also a great condiment!