How to Make Spaghetti Squash Soup (6 Steps)

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)

Instructions

  1. Cut the spaghetti squash in half and remove the seeds. You can use a large spoon or your hand to scoop out the seeds.

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

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

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

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

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

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