VEGETARIAN SOUP WITH SPAGHETTI SQUASH NOODLES
Snagged this from Wegmans. My goodness, that grocery store may be the only reason I'm still in western new york. (
Provided by shhthisisjanelle
Categories One Dish Meal
Time 1h40m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
- 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.
- 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.
Nutrition Facts : Calories 34.7, Fat 1.4, SaturatedFat 0.2, Sodium 21.1, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 1.2
VEGETARIAN SOUP WITH SPAGHETTI SQUASH NOODLES
Low calorie, low fat, low cholesterol, low sodium
Categories Appetizers / Soups / Salads Salad Appetizers / Soups / Salads Salad
Yield 6
Number Of Ingredients 8
Steps:
- Prepare spaghetti squash and set aside the "noodles". While squash is cooking, spray a soup pot with Pam and add chopped onions, carrots and celery. Add spices of your choice. Cook, stirring occasionally, until softened (just a few minutes). Add garlic, mushrooms, again cooking and stirring for a few minutes until softened. Stir in tomatoes, stock, and simmer for about 45 to 60 minutes. Stir in squash "noodles". Add spinach and stir until wilted, just a couple minutes. Makes 6 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
VEGETABLE SPAGHETTI WITH SQUASH NOODLES
Make and share this Vegetable Spaghetti With Squash Noodles recipe from Food.com.
Provided by 49flavours
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened.
- Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic.
- Add the sauce, artichoke hearts, and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes.
- Pierce the squash several times with a sharp knife. In a large pot, add enough water to cover the whole squash, and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily.
- Let the squash cool for about 10 minutes, then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands.
- Place the sauce over the squash strands and top with freshly grated Parmesan cheese.
Nutrition Facts : Calories 193.2, Fat 8.5, SaturatedFat 3.1, Cholesterol 12.5, Sodium 724.8, Carbohydrate 21.1, Fiber 2.8, Sugar 10.7, Protein 10.2
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