Recipe

Spaghetti Squash Soup Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 2 weeks ago When I had the idea for this recipe, I bought a spaghetti squash and stuck it on my counter. It sat there for a week. I was nervous that it would come out as all my other pathetic spaghetti squash dishes—bland and disappointing. But it turned out lovely!.... More Prep:20m Cook:50m Servings:4	Lillyann
	squash spaghetti squash soup spaghetti squash soup sage chicken stock thyme butter

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Ingredients

3 small spaghetti squash

2 tablespoons unsalted butter, melted

1 tablespoon olive oil

1 small onion, diced

1 leek, cleaned and chopped

2 large carrots, thinly sliced on a diagonal

8 cups (4 liters) homemade or canned chicken stock

4 large fresh sage leaves

1 sprig fresh thyme

coarse salt and freshly ground pepper

Directions

Preheat oven to 375 degrees (190 degrees Celsius). Cut two squash in half and remove seeds. Place on a parchment lined baking sheet with cut sides down. These squash will be used as bowls for the soup.

Cut third squash in 1 1/2 inch (5 cm) slices, and leave the seeds in for roasting. Place on another parchment lined baking sheet. Brush all squash with 1 tablespoon of melted butter, and sprinkle with salt. Roast for 50 minutes. Allow to cool.

Remove any remaining seeds. With a sharp paring knife, slice the flesh in 1 inch (3 cm) segments, cutting across the fibers. This will create bite size “noodles.”

In a large pot, heat remaining butter and olive oil. Cook onion, leek, and carrot over medium-low heat until tender. Add in stock, sage, and thyme, and simmer for twenty minutes. Add in salt and pepper to taste.

Remove the fibers from the sliced squash (the third one) with a spoon and add to the soup.

Place squash halves in four separate bowls and ladle soup into each half.

The best part about eating it in the squash itself is that as you eat (or drink) the soup, you can scrape your spoon down the sides of the “bowl” and add more “noodles” as you go.

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Comments

lacrenshaw 11 months, 2 weeks ago said:
What an astoundingly good idea, lillyann! I just happen to presently be the proud owner of three spaghetti squash.. right on my kitchen counter. This IS dinner. Thanks and my five!
Lorraine

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