The Original and Best Fall Festival Spaghetti Squash Soup

If you make turkey stock after the big Thanksgiving dinner, this Fall Festival Spaghetti Squash Soup is the perfect soup to make taking advantage of all that fresh flavor. Fear not if you don’t, store-bought chicken broth works equally well.

Since we had an overabundance of spaghetti squash in our garden this year, I’ve been trying to come up with new recipe ideas that will utilize this delicious and flavorful winter squash. Since spaghetti squash is widely available in most markets this time of year, so if you don’t grow your own, I urge you to pick a few up at the market and make this soup.

Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies.

*Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Fall Festival Spaghetti Squash Soup is available near the end of this post. 

The ingredient list for making Spaghetti Squash Soup is pretty basic, but with a few surprises thrown in. You’ll need;

• spaghetti squash (2 small or one large)
• Italian sausage (optional)
• grapeseed oil (or other light oil)
• onion
• zucchini
• garlic
• canned tomatoes
• chicken or turkey stock (homemade or store-bought)
• dried basil
• dried oregano
• red pepper flakes
• butter
• apple cider vinegar
• salt and pepper
• Parmesan cheese

Spaghetti Squash Soup can also be made with or without the meat depending on what your family enjoys. My husband happens to love Italian sausage, so I made sure to add it to the soup pot. However, I would have been just as happy with my Spaghetti Squash Soup with veggies and broth alone.

That said since you can tailor Spaghetti Squash Soup to your tastes and preferences why not think about adding in some leftover Thanksgiving turkey (if you’re lucky enough to have any)?

And what about adding a cup or two of leftover stuffing? That might sound strange suggestion, but I’ll bet the addition of the bread stuffing would be a wonderful addition to this soup and would make it even heartier. And of course, it would thicken it up just a bit making it more like a winter squash stew.

See? That’s the fun of cooking. There aren’t any rules, so it’s okay to play with your food and get creative in the kitchen! It’s actually encouraged, so don’t be scared!

Making Spaghetti Squash Soup is easy and uncomplicated. Let me walk you through the process;

• In a large skillet heat the canola oil over medium heat. Place the spaghetti squash cut side down in the pan and allow to brown (approximately 5 minutes). Remove and continue the same process with the second squash. *Note – This step is optional but the extra browning of the squash will add more flavor to the final soup.

• Place the browned squash in a microwave-safe dish and cover with plastic wrap, OR preferably a paper plate or paper towels. Microwave until the squash becomes tender and strands will form when the interior of the squash is scraped with a fork. Set aside to cool.
• When the spaghetti squash is cool enough to handle, scrape the strands of the squash into a large stockpot. Add the oregano, basil, tomatoes, red pepper flakes, salt, black pepper, and chicken stock. Stir well.

• Meanwhile, in the same skillet in which the spaghetti squash was browned, brown and crumble the Italian sausage (approximately 7-10 minutes) over medium/high heat. Add the onion, zucchini, and garlic. Cook, stirring occasionally until the sausage is no longer pink in the center.
• Add the sausage mixture to the soup, cover and simmer for 20 minutes. Before serving, stir the butter and apple cider vinegar into the soup and serve hot. Garnish with Parmesan cheese, if desired.

While it may seem weird to add butter and vinegar to the finished Spaghetti Squash Soup, it’s something I’ve been doing lately when cooking soup which makes a very big difference to the end result. The butter allows the flavor of the soup to linger on the tongue, and the vinegar adds a brightness to the finishing taste that is undetectable, and yet subtly noticed. I do hope you’ll try it!

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Below is the printable recipe card for today’s Spaghetti Squash Soup. If you enjoy this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars near the comment section at the end of this post, OR in the recipe card feature itself. Thank you so very much! 🙂

4.34 from 6 votes

Print

Fall Festival Spaghetti Squash Soup

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

If you make turkey stock after the big Thanksgiving dinner, this Fall Festival Spaghetti Squash Soup is the perfect soup to make. However, store-bought stock works equally as well. If you're looking for new ways to use spaghetti squash, look no further.

Course: healthy main course, Main Course

Cuisine: soup

Keyword: healthy soup, how to cook spaghetti squash, spaghetti squash soup

Servings: 10 cups

Calories: 282 kcal

Renee - Kudos Kitchen: Renee - Kudos Kitchen

Ingredients

• 2 small spaghetti squash, cut and split lengthwise, seeds removed
• 2 tablespoons light oil, avocado, grapeseed, canola
• 1 pound Italian Sausage
• 1 large yellow onion, chopped
• 1 medium zucchini, chopped
• 2 cloves garlic, minced
• 2 cans (14 ounces) diced tomatoes, with liquid
• 2 quarts chicken stock, or turkey stock
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/8 teaspoon red pepper flakes, or to taste
• 1½ teaspoons coarse salt
• ½ teaspoons ground pepper
• 2 tablespoons butter
• 1 tablespoons apple cider vinegar

US Customary - Metric

Instructions

1. In a large skillet heat the canola oil over medium heat. Place the spaghetti squash cut side down in the pan and allow to brown (approximately 5 minutes). Remove and continue the same process with the second squash. *Note - This step is optional, but the extra browning of the squash will add more flavor to the final soup.

2. Place the browned squash in a microwave-safe dish and cover with plastic wrap OR preferably a paper plate, or paper towels. Microwave until the squash becomes tender and strands will form when the interior of the squash is scraped with a fork. Set aside to cool.

3. Meanwhile, in the same skillet over medium/high heat brown and crumble the Italian sausage (approximately 7-10 minutes). 

   
   

   Add the onion, zucchini, and garlic. Cook, stirring occasionally until the sausage is no longer pink in the center.

4. When the spaghetti squash is cool enough to handle, scrape the strands of the squash into a large stockpot. 

   
   

   Add the sausage mixture, oregano, basil, tomatoes, red pepper flakes, salt, black pepper, and chicken stock. Stir well. 

   Bring the soup to a simmer and cook over low for 20-30 minutes. Stir in the butter and apple cider vinegar. Remove from the heat. Add additional seasoning to taste, if desired.

5. To serve, spoon the soup into bowls and top with Parmesan cheese.

Recipe Notes

Spaghetti Squash Soup freezes very well. Place in a freezer safe container and freeze for up to 3 months.

Tools and equipment;

large skillet, large stockpot with lid, microwave-safe large bowl, plastic wrap, fork, measuring spoons, wooden spoons or spatula, ladle, can opener.

Nutrition Facts

Fall Festival Spaghetti Squash Soup

Amount Per Serving (1 cup)

Calories 282 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 7g 35%

Cholesterol 46mg 15%

Sodium 974mg 41%

Potassium 396mg 11%

Total Carbohydrates 9g 3%

Sugars 4g

Protein 11g 22%

Vitamin A 2.6%

Vitamin C 7.4%

Calcium 3.2%

Iron 7.6%

* Percent Daily Values are based on a 2000 calorie diet.

I sincerely hope you’ve enjoyed this recipe for Fall Festival Spaghetti Squash Soup as much as I’ve enjoyed bringing it to you!

In the great words of Julia Child: