Spaghetti Squash Meal Soup

Name: Spaghetti Squash Meal Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 large spaghetti squash (about 1 kg); 2 tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 2 cups vegetable broth (low sodium); 1 cup carrot (sliced); 1 cup celery (sliced); 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste

60 min 4 servings Medium

All Recipes

A hearty and nutritious soup using spaghetti squash as a base, perfect for a satisfying meal.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Medium

Spaghetti squash is a versatile vegetable that transforms into noodle-like strands when cooked. This makes it an excellent base for a hearty soup that serves as a meal in itself. By combining the squash with a medley of vegetables and aromatic herbs, you create a comforting dish that's not only delicious but also packed with nutrients. This soup is an ideal choice for those looking for a low-carb, vegetable-rich meal that still feels indulgent. The natural sweetness of the spaghetti squash pairs beautifully with the savoury elements, resulting in a well-balanced dish that warms you from the inside out.

Ingredients

Servings

Soup Base

Instructions

Prepare the squash

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Pro tip: Roasting the squash enhances its flavour.

Roast the squash

Place the squash halves cut side down on a baking sheet. Roast for 30-40 minutes until the flesh is tender.

Pro tip: Check doneness by piercing with a fork.

Shred the squash

Once cooled slightly, use a fork to scrape the squash into strands and set aside.

Sauté aromatics

In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic and cook for another minute.

Pro tip: Avoid browning the garlic to prevent bitterness.

Build the soup

Add vegetable broth, carrot, and celery to the pot. Bring to a boil, then reduce to simmer for 10 minutes.

Pro tip: Simmering allows the flavours to meld.

Combine and season

Stir in the squash strands, thyme, and oregano. Season with salt and pepper. Simmer for an additional 5 minutes.

Pro tip: Adjust seasoning to your preference.

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Tips & Tricks

<ul><li>Choose a ripe spaghetti squash by its firm, golden skin.</li><li>Roast the squash to enhance its natural sweetness.</li><li>Use a fork to shred the squash into noodle-like strands.</li><li>Adjust seasoning to taste, balancing herbs with the squash's sweetness.</li></ul>

Serving Suggestions

Serve this spaghetti squash meal soup with a slice of crusty bread or a side salad for a complete meal. It pairs well with a light white wine or a refreshing iced tea. The soup can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much. This makes it a convenient option for meal prepping or busy weeknights.

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More Recipes

medium

200 min

Ingredients

Soup Base

Instructions

Prepare the squash

Roast the squash

Shred the squash

Sauté aromatics

Build the soup

Combine and season

Tips & Tricks

Serving Suggestions

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