How to Make Spaghetti Squash Soup

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Spaghetti squash is a vegetable that weighs from 4 to 8 pounds and is light-yellow in color. It gets its name from the long, fibrous threads--resembling spaghetti--you get when you run a fork through the inside of the cooked squash. Spaghetti squash is high in fiber and nutrients, and low in calories, with a measly 37 calories in a 4-ounce serving. Spaghetti squash soup is just one way to prepare the vegetable that the entire family will enjoy.

Things You'll Need

  • Spaghetti squash Oiled cookie sheet Stockpot 1 onion, chopped fine Clove of garlic, minced 4 c. chicken broth or stock 1 can diced tomatoes Ground black pepper Chopped parsley (optional) Red pepper flakes (optional)
  • Cut the spaghetti squash in half and remove the seeds. You can use a large spoon or your hand to scoop out the seeds.

  • Place the cut side down on a cookie sheet and bake for 1 hour in a 350 degree oven.

  • Simmer the remaining ingredients, except the pepper and parsley, in a large stockpot while the squash is baking.

  • Cool the squash. Use a fork to remove the strands of flesh from the skin.

  • Place the spaghetti squash strands into the simmering soup. Simmer an additional 5 to 10 minutes.

  • Season with black pepper to taste, and garnish with chopped parsley if desired. Add red pepper flakes for additional spiciness.

Tips & Warnings

  • Variations: Add cubed, cooked chicken or pork to the soup. Add other vegetables such as carrots, turnips or beets. For an elegant look, serve the soup in squash bowls. Cook additional spaghetti squash halves and allow them to cool. Ladle the soup into the squash bowls and serve. Spaghetti squash can be stored at room temperature for up to a month and can be cooked and frozen for later use.

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