Spaghetti Squash Soup
Jenna Volpe, RDN, LD, CLT
This easy, nourishing, comforting, low-glycemic, spaghetti squash soup recipe is combined with a tasty tomato sauce and gut-healing broth. Why not get the best of both worlds as a healthy foodie?!
Oven for cooking squash
Utensils for measuring
Pairing knife for chopping veggies
Large stove pot and ladle
broth of choice
I use bone broth!
I love Rao's!
or 1/2 large spaghetti squash
or 1 large onion
fat of choice
(extra-virgin olive oil, ghee or butter)
ground meat of choice
sliced peppers, broccoli, zucchini
The spaghetti squash
Cook spaghetti squash in advance: Poke a few holes in the top, and place squash in the oven at 400 degrees F for ~50 minutes.
Let the squash cool before de-seeding it: Remove from oven, cut down the middle, remove seeds, and scrape out the “spaghetti”.
Reserve the spaghetti for the soup recipe (see below!).
In a large stockpot, sauté ground beef (optional) over medium heat.
Add onion(s) and saute in the beef or in fat/oil over low-medium heat until translucent.
Add all other veggies except the squash, and continue to saute over low-medium heat. (Make sure to add mushrooms last, since they cook in the shortest amount of time.)
Continue to cook veggies until fork-tender.
Add spaghetti squash all remaining ingredients and bring to a boil.
Cover, reduce to a simmer and let everything continue to simmer for 10-15 minutes.
Enjoy right away, or let it cool and store in sealed container to refrigerate for later use!
Soup lasts 5 to 7 days in the fridge (if properly sealed and stored), or in the freezer for about 3 months.
Tried this recipe?
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how it was!