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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. (”
1hr 40mins
15 cups

Ingredients Nutrition


  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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