Vegetarian Soup With Spaghetti Squash Noodles Recipes

VEGETARIAN SOUP WITH SPAGHETTI SQUASH NOODLES

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.

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

VEGETARIAN SOUP WITH SPAGHETTI SQUASH NOODLES

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.

VEGETABLE SPAGHETTI WITH SQUASH NOODLES

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.

SPAGHETTI SQUASH NOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
• Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
• While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that's okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
• At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
• Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
• Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.

MOLLY'S VEGETARIAN SPAGHETTI SQUASH

Steps:

• Place each squash half in a microwave-safe bowl. Fill bowls with water and cover with plastic wrap.
• Heat each bowl separately in the microwave on high for 10-12 minutes.
• Meanwhile, heat a large skillet over medium heat; add ground beef substitute and sprinkle with Cajun seasoning. Cook until crumbly and beginning to brown, 5 to 7 minutes. Add pasta sauce and reduce heat to low.
• Remove flesh from the spaghetti squash with a fork and add strands to the pasta sauce mixture. Place cheese slices on top to melt. Serve immediately.