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Vegetarian Soup With Spaghetti Squash Noodles

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“Snagged this from Wegmans. My goodness, that grocery store may be the only reason I'm still in western new york. (”
READY IN:
1hr 40mins
SERVES:
15
YIELD:
15 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place squash skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
  2. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
  3. While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
  4. Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.

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