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Yellow Spaghetti Squash Soup


 Food and prop styling by Renee Muller | Photography by Moishe Wulliger

Spaghetti squash always intrigues me — it’s so similar in texture to real pasta that I love to try imitation pasta dishes with it because you get the texture without the carbs! This soup has the combination of the “lukshen” along with a delicious yet mild flavor from all the yellow veggies. Really tasty and nice for a change of pace!


SERVES 10 – 12

  • 1 spaghetti squash halved and deseeded
  • 2 large onions diced
  • 4 yellow squash peeled and chunked
  • 1 carrot peeled and left whole
  • 4 Yukon Gold potatoes cut into quarters
  • 1 large yellow pepper cut into large chunks
  • 4 cups water
  • 1 Tbsp chicken soup mix
  • 1 Tbsp plus 1 tsp salt
  • dash white pepper

Preheat oven to 350F (180C). Place the two halves of the spaghetti squash face down into a baking pan with a bit of water — just barely covering the bottom of the pan. Cover tightly with foil and bake for 40 minutes. Check for readiness by trying to lift off a few strands of squash with a fork. When ready the squash will look like spaghetti and come up easily. In a large pot saute onions in oil over low heat until golden and limp around 30 minutes. (Caramelizing onions does take a while but the flavor is worth it so leave yourself time for this step.)

Add remaining ingredients to pot and bring to a boil. Lower heat and simmer soup for 30 minutes. Meanwhile scrape the squash into a large bowl and remove 1 cup of it to a separate bowl. Transfer the larger amount of squash to the soup and continue to cook until vegetables are soft when pierced with a fork. Remove from heat. Remove carrot from soup and mash with a fork.

Using an immersion blender blend soup until smooth. Return mashed carrot and remaining 1 cup spaghetti squash to soup and stir well to combine. Adjust seasonings to taste.

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