Spaghetti Squash Soup
Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies. This soup can be made with or without sausage so it's perfect for anyone, or any table.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: healthy main course, Main Course Soup
Cuisine: American
Servings: 10 cups
Calories: 282kcal
- 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
- ⅛ teaspoon red pepper flakes, or to taste
- 1½ teaspoons coarse salt
- ½ teaspoons ground pepper
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
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.
Serving: 1cup | Calories: 282kcal | Carbohydrates: 9g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 974mg | Potassium: 396mg | Fiber: 0g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 6.1mg | Calcium: 32mg | Iron: 1.4mg