Spaghetti Squash Soup
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?!
Equipment
- Oven for cooking squash
- Utensils for measuring
- Pairing knife for chopping veggies
- Large stove pot and ladle
Ingredients
- 6 cups broth of choice I use bone broth!
- 32 oz. tomato sauce I love Rao's!
- 1 small or 1/2 large spaghetti squash
- 2 small or 1 large onion diced)
- 1 container mushrooms (sliced)
- 2 tbsp fat of choice (extra-virgin olive oil, ghee or butter)
- 1 lb. ground meat of choice (optional)
- sliced peppers, broccoli, zucchini (optional)
Instructions
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!).
The soup
- 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!
Notes
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?Let us know how it was!