Spaghetti Squash So and Beef Soup Recipe
Easy and delicious Spaghetti Squash Soup with a hint of turmeric is noodle-less comfort food. It's perfect for vegan and low-carb diets and for anyone who needs a big, warm hug!
The homey feeling is because of the "noodles," which aren't actually noodles at all because they are strands of spaghetti squash.
Lemony chicken soup with cauliflower rice uses a similar keto-friendly swap. With either recipe, you're consuming lots of vegetables! But, mixing in strands of "noodles" in this soup ups the fun factor.
This recipe can easily be made into a complete meal by adding chicken, shrimp, tofu or beans.
Jump to:
- Ingredients
- How to Cook Spaghetti Squash in the Microwave
- Make it a Meal
- Storage
- More Spaghetti Squash Recipes
- 📋 Recipe
Ingredients
Here's the list of ingredients you'll need to make spaghetti squash soup and what you need to do to prepare them:
- Onions, celery, and carrots (a.k.a the "holy trinity" of vegetables) - diced into small pieces.
- Garlic cloves - pressed. Our favorite garlic press will press out the garlic, even with the skin on.
- Spaghetti squash - cooked in the microwave, oven or crock-pot.
- Vegetable broth - keep it healthy by using a low-salt product. Chicken or bone broth may also be used. Using a broth that you're not familiar with can completely change the way a soup recipe will come out!
- Seasonings - basil, thyme, and pepper
- Turmeric - gets special mention because it adds a bit of zing and also some health benefits as described in this article by Everyday Health.
- Salt - to taste. If you use a very low- to no-salt broth then you may need to add a little.
It's a variation of our Homemade Vegetable Soup!
How to Cook Spaghetti Squash in the Microwave
First, you will need to cut the gourd in half, which is my least favorite part of this recipe. Poke holes all over the squash with a knife (to allow steam to escape) and microwave it for 1 minute to make it easier to cut the squash in half. This will make the process a little easier.
Next, place each half face down in about an inch of water and microwave for about 5-10 minutes or until the outer skin is soft and can be easily pierced with a knife.
Remove both halves to a plate and use a fork to scrape out the strands.
Update: Another option is to cook spaghetti squash whole in the oven or a crock-pot!
Make it a Meal
Once you've made a batch of spaghetti squash soup, you're not far from having a complete dinner in a bowl. Here are some proteins we like to add:
- Baked Lemon Pepper Chicken or Baked Blackened Chicken for a chicken "noodle" soup
- Skillet Shrimp for a seafood version
- Tofu - like Quick and Easy Crispy Tofu by the Minimalist Baker
- Any type of beans, like chickpeas, Great Northern Beans or white beans
- Sausage
- Meatballs, like Easy Chicken Meatballs
Storage
Refrigerator: Store in an air-tight container for up to 5 days.
Freezer: Store in an air-tight container for up to 3 months.
To reheat: Defrost in the refrigerator overnight, then reheat on the stovetop or in the microwave.
Tip: Store in single serving portions for quick defrosting and heating.
More Spaghetti Squash Recipes
Unless you buy a very small gourd you'll have leftover strands. Use them to make these low-carb, family-friendly recipes:
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Spaghetti Squash Alfredo - Just 5 Ingredients!
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Spaghetti Squash Pizza Crust Recipe
-
Spaghetti Squash Muffins - Au Gratin!
Did you make this recipe?
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📋 Recipe
- 1-2 pound spaghetti squash to yield 2 cups of spaghetti squash strands
- 2 teaspoons olive oil
- ½ cup onion diced
- ½ cup celery diced
- ½ cup carrots diced
- 2 garlic cloves minced or pressed
- 32 ounces low-salt vegetable broth
- ½ teaspoon basil dried
- ½ teaspoon thyme dried
- ¼ teaspoon pepper
- ¼ teaspoon turmeric
- ¼ teaspoon salt or to taste depending upon broth that is used
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Poke spaghetti squash all over with a knife to allow steam to escape while cooking. Microwave on high for 1-2 minutes.
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Remove spaghetti squash from the microwave and cut in half. Scoop out seeds.
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Place each half of the spaghetti squash face down in a microwave-safe platter with about 1 inch of water. Microwave on high for 5 - 10 minutes or until the outer skin is easily pierced with a fork.
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Remove spaghetti squash from microwave, turn each half over so the strands are facing up and use a fork to remove strands to a bowl. Measure out 2 cups of strands and reserve the remainder for another use.
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Heat oil in large pot over medium heat. Note the following steps can be started while the spaghetti squash is cooking.
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Add onions, celery and carrots and saute until tender, about 5 minutes.
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Add garlic and saute for 1 minute more.
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Add remaining ingredients to the pot, except for the spaghetti squash. Note if the spaghetti squash was previously cooked and refrigerated then go ahead add it now too.
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Bring soup to a boil, reduce heat to low and simmer for about 10 minutes.
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Stir in spaghetti squash and enjoy.
- Spaghetti squash can also be cooked whole in the oven or a crock-pot.
- Store leftovers in the refrigerator or freezer (for up to 2 months.) When you are ready to enjoy the soup, microwave from frozen for 1-2 minutes, stirring halfway through.
- Make it a complete meal by adding protein including chicken, shrimp, tofu and beans.
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Calories: 84 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 3 g | Sodium: 241 mg | Potassium: 346 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2775 IU | Vitamin C: 4.5 mg | Calcium: 35 mg | Iron: 0.7 mg
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Source: https://www.dinner-mom.com/spaghetti-squash-soup/