I love soup. It's my go to dinner when I'm lazy. It's cheap, easy, filling, and oh so yummy! With fall just beginning, it is the perfect time to share one of my favorite recipes with you.

Ingredients:
1 spaghetti squash
2 chicken breasts
10 cups chicken broth (or 10 cups water and bullion)
1/2 cup lemon juice
capers (to taste)
Directions:
Preheat the oven to 350 degrees. Cut the spaghetti squash lengthwise and seed. Place it on a cookie sheet inside down, and cook for 30-40 minutes, or until soft. Remove from oven and let cool.
While the spaghetti squash is baking, get the chicken started by: filling a soup pot with either 10 cups chicken broth or 10 cups water and bullion (per package instructions). Use use Better Than Bullion. Bring to a boil, then lower to medium-ish heat to a simmer and cover pot with a lid, to prevent evaporation.
Around the time the spaghetti squash is done baking, the chicken should be done. Pull out the breasts and shred with a fork, and put back in the pot with the liquid.
Shred the spaghetti squash with a fork and put in the pot.
Add lemon juice and capers (to taste.)
Voila, you have a yummy in your tummy soup!