Pour the chicken stock into a large pot on high heat.
Cut the spaghetti squash into chunks (removing the outer skin and the seeds).
Place the apple chunks and the spaghetti squash chunks into the pot, and cook until the squash is very tender.
Use an immersion blender to puree the squash and apple. (If you don't have an immersion blender, then just remove the squash and apple pieces and puree in a blender or food processor and then pour back into the pot.)
Mix in the cinnamon, nutmeg, cloves, and salt to taste.
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!