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1.
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In a crockpot, place the whole spaghetti squash and pour in the water.
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Turn on low heat, and cook for 3 hours.
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When you can easily poke a knife through the squash, it is done!
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Place the squash on an easy-to-work-on surface, like a cooking sheet.
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Let it cool for about 15 minutes.
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Cut the squash into halves.
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Remove the seeds with a spoon, discard.
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Scrape off the noodle-like flesh with the spoon, transfer to a plate or bowl.
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Measure out 2 cups of spaghetti squash and set aside.
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Save the rest of the squash for another meal!
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2.
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Place a medium size pot on the stove top on medium-low heat, add in olive oil.
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Stir in ginger, cinnamon stick, star anise, coriander seed, and fennel seed.
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Stir constantly and let it sizzle.
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Let it slowly cook for about 2 minutes.
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This is a quick, easy way to release the aroma of dried herbs.
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But be very, very careful not to burn them.
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3.
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Add in chicken stock and let it simmer for 15 minutes.
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Strain out the ginger, star anise and cinnamon stick.
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4.
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Meanwhile, wash and prep chicken.
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Slice and season with salt and pepper.
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Add to the chicken stock and bring to a boil.
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The soup will be smelling heavenly!
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Cook until the chicken is fully cooked through, around 10 minutes.
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Cook time will vary based on the thickness of the chicken but test a piece and make sure its not pink inside.
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5.
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To serve, slice white onions into thin strips and finely mince cilantro.
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Wash basil and sprouts.
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Cut the lime into wedges, and slice the jalapeno.
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6.
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In a big soup bowl, place 1 serving of spaghetti squash and ladle hot soup and chicken over the top.
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Place raw thinly sliced onions in the soup, and sprinkle with minced cilantro.
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Serve with Thai basil leaves, sprouts, lime wedges and jalapeno.
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How to enjoy Pho?
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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.
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Tear off pieces of basil and simply add to your delicious bowl of spaghetti squash noodle soup along with a handful of sprouts.
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Squeeze lime juice into your soup as you eat, and toss in some jalapeno slices for extra heat.
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Sriracha hot sauce is also a great condiment!