Description
Spaghetti squash soup is a light, healthy, and comforting recipe that highlights fall flavors with a cozy homemade touch.
Ingredients
1 medium spaghetti squash
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4 cups chicken or vegetable broth
1 can diced tomatoes (optional)
1 cup cooked chicken or beans (optional)
1 tsp thyme or sage
Salt and pepper, to taste
Optional: fresh parsley, Parmesan
Instructions
1. Roast spaghetti squash until tender, then shred into strands.
2. In a pot, sauté onion and garlic in olive oil until fragrant.
3. Add broth, herbs, and optional diced tomatoes.
4. Bring to a boil, then lower heat and simmer for 10 minutes.
5. Stir in spaghetti squash strands and optional chicken or beans.
6. Simmer another 10 minutes, adjust seasoning, and serve.
Notes
Roasting brings out sweetness, but you can microwave squash for a quicker option.
Add cream or coconut milk for a silky texture.
Soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg