It’s been a tough couple of months with my autoimmune issues. I’ve had a few trips to Urgent Care with severe allergic reactions and chronic sinus infections. I’ve stuck strictly to a gluten-free diet and even cut sugar and peanuts out of my diet, but I was still having health issues. <\/p>\n\n\n\n

My doctor suggested that I try an anti-inflammatory diet. I feel like I am still learning about this diet, but so far, I love it! I honestly had never considered that the proteins that I was eating could cause allergic reactions. I can’t handle the corn and grains the animals consume. I now only eat grass-fed organic beef and organic, free range chicken (Thank you, Aldi’s!!!). <\/p>\n\n\n\n

I’ve also had to say goodbye to some dear ol’ friends – White Zifandel and cheese. I began to notice that they both gave me headaches and my bones ache for days after having either of them. After excluding them from my diet, the headaches, body aches, and bone pain went away. <\/p>\n\n\n\n

This change demands that I am more thoughtful about what I put in my body, but I guess that’s the point, right? It’s really made me realize how much “thoughtless” eating I do!<\/p>\n\n\n\n

I still shed a tear every time I pass a Mexican restaurant, but I feel so much better…I guess I’ll just have to come up with some anti-inflammatory Mexican recipes!<\/p>\n\n\n\n

**Remember – I am not a doctor, I am just letting you know about my journey. This is a very healthy diet, but please talk to your doctor before changing your diet.<\/p>\n\n\n\n

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Okay… now on to the recipe! First step is roasting the spaghetti squash for the “noodles”.<\/p>\n\n\n\n

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Roasting Spaghetti Squash<\/h3>\n\n\n\n

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How to Roast Spaghetti Squash:<\/p>\n\n\n\n

Preheat the oven to 400\u00b0F. Cut Spagetti Squash in half (very carefully- they can be slippery little suckers). Scoop out seeds with a spoon before roasting . Place the squash in a roasting pan or baking dish, cut side down. Add some water in the bottom of the baking dish. Place squash on middle rack of oven and roast for 30 minutes. <\/p>\n\n\n\n

After 30 minutes, check to see if squash is tender enough for your taste (I like the squash “noodles” soft, but I also have had them “al-dente” and they were still good, just a little crunchier than normal). You can cook for another 5-10 minutes if the “spaghetti” isn’t cooked enough for you. <\/p>\n\n\n\n

When the squash if thoroughly cooked, flip the squash over. If it’s still pretty warm\/hot, hold the squash with a dish cloth. With the squash cut-side up, use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. You will use all of the \u201cspaghetti\u201d for this soup.<\/p>\n\n\n\n

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