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💭 Why you’ll love this recipe
Nutrient-packed spaghetti squash strands add great texture, plus multiple methods to cook squash (including a quick pop into the microwave!) Versatile, can be customized with your favorite veggies and protein. Freezer-friendly for convenient make-ahead meals. I love making a big batch, portioning them, and freezing them in these cubes. Great make-ahead meal!
📋 Ingredients and notes
To make this vegan spaghetti squash soup, you’ll need olive oil, spaghetti squash, onion, garlic, carrot, vegetable broth, diced tomatoes, dried oregano, bay leaves, salt, black pepper, and parsley for garnish.
Variations & Substitutions
Other veggies: You can add or substitute vegetables like zucchini, bell peppers, or spinach for variety. Make it creamier: For a creamier texture, you can add a splash of coconut milk, heavy cream, or grated Parmesan cheese (if you consume dairy).
📖 How to make spaghetti squash soup
Cook spaghetti squash
Cut squash in half, scoop out seeds, season with salt and pepper. Microwave halves, cut side down, until fork-tender. Cool, then scrape squash into strands. ⭐ Pro Tip: If you need more guidance on how to cut spaghetti squash, or alternative methods to cook spaghetti squash (e.g., in an oven, air fryer, Instant Pot, microwave, or slow cooker).
Prepare the soup
In a pot, heat olive oil. Sauté onion, garlic, and carrot for 5-7 mins. Stir in oregano, bay leaves, salt, and pepper; cook for 1 min. Add vegetable broth and diced tomatoes with juices; bring to simmer. Cover and simmer for 20-25 mins; remove bay leaves. Blend for smoother consistency if desired. Add cooked squash strands, adjust seasoning, cook for 1 min. Ladle into bowls; garnish with parsley leaves if desired.
🍴 What to serve with spaghetti squash soup
This spaghetti squash soup is great on it’s own, or when paired with bread, vegetables, or a hearty salad.
A crusty baguette or a side of garlic bread is a classic choice, perfect for soaking up the savory broth. For a lighter option, a delicious lemon garlic kale salad can add a refreshing contrast to the rich flavors of the soup. For something more hearty, consider a roasted vegetable salad, or microwave baked potato!
🍴Storage and reheating suggestions
Storing: Store leftover spaghetti squash soup in airtight containers in the refrigerator for up to 3-4 days, ensuring it cools to room temperature before refrigeration. Freezing: To freeze, let the soup cool completely, then transfer to freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 3 months. Reheating: When reheating, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. Avoid overheating to preserve the texture of the spaghetti squash strands.
🍴 More spaghetti squash recipes
If you like this recipe, check out my other spaghetti squash recipes:
How to cut spaghetti squash Ultimate guide to cooking spaghetti squash (including instructions for the oven, air fryer, microwave, slow cooker and Instant Pot) Spaghetti squash casserole Stuffed spaghetti squash Spaghetti squash lasagna
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
