Easy Spaghetti Squash Soup is a bowl of healthy noodle soup that's low-carb, gluten-free, and vegan. It's comfort food for anyone who needs a big warm hug!
2cupsspaghetti squash strandscooked, see methods in the notes below
2teaspoonsolive oil
½cuponiondiced
½cupcelerydiced
½cupcarrotsdiced
2garlic clovesminced or pressed
32ounceslow-salt vegetable broth
½teaspoonbasildried
½teaspoonthymedried
¼teaspoonpepper
¼teaspoonturmeric
¼teaspoonsaltor to taste depending on how salty the broth is
Instructions
Heat oil in large pot over medium heat. Add onions, celery and carrots and saute until tender, about 5 minutes.
Add garlic and saute for 1 minute more.
Add broth and spices 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.
Bring soup to a boil, reduce heat to low and simmer for about 10 minutes.
Stir in spaghetti squash and enjoy.
Video
Notes
See more expert tips, pictures, and variations in the post.WAYS TO COOK SPAGHETTI SQUASHUse leftover spaghetti squash that's not heavily flavored if you have it! Otherwise, pick the method to cook it that work best for you:MICROWAVE - THE FASTED METHODPoke 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.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 remove seeds and scrape out the strands. ROASTED - ADDS THE MOST FLAVORTip: use the microwave process above to make cutting the squash in half easier.Cut the spaghetti squash in half, scoop out the seeds, brush the inside with olive oil, sprinkle with salt and pepper, and bake the sides face down on a baking sheet for about 40 minutes in a 375 °F oven.WHOLE IN THE OVEN OR SLOW COOKER - THE EASIEST METHOD
Poke 8-10 holes in the outer surface of the squash.
Place squash in a slow cooker or on a baking sheet in an oven preheated to 425 °F.
Cook squash until the outer surface is soft to the touch and a knife can be inserted without much effort.
Slow Cooker: 3-4 hours on high or 5-6 hours on low.
Oven: 30 minutes, rolling over halfway through.
Allow spaghetti squash to cool for about 10 minutes and carefully remove to a cutting board using oven mitts or a towel. It will easily break apart.
Cut in half and remove seeds.
STORAGERefrigerator: 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.