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Issue 564: Yellow Spaghetti Squash Soup

Faigy Grossman

This soup has a fab combination of spaghetti squash "lukshen" along with a delicious yet mild flavor from all the yellow veggies

Wednesday, October 25, 2017


Recipes by Faigy Grossman and Chavi Feldman, Food and prop styling by Renee Muller, Photography by Moishe Wulliger

Spaghetti squash always intrigues me — it’s so similar in texture to real pasta that I love to try imitation pasta dishes with it because you get the texture without the carbs! This soup has the combination of the “lukshen” along with a delicious yet mild flavor from all the yellow veggies. Really tasty and nice for a change of pace!


SERVES 10 – 12

  • 1 spaghetti squash, halved and deseeded
  • 2 large onions, diced
  • 4 yellow squash, peeled and chunked
  • 1 carrot, peeled and left whole
  • 4 Yukon Gold potatoes, cut into quarters
  • 1 large yellow pepper, cut into large chunks
  • 4 cups water
  • 1 Tbsp chicken soup mix
  • 1 Tbsp plus 1 tsp salt
  • dash white pepper


Preheat oven to 350F (180C). Place the two halves of the spaghetti squash face down into a baking pan with a bit of water — just barely covering the bottom of the pan. Cover tightly with foil and bake for 40 minutes. Check for readiness by trying to lift off a few strands of squash with a fork. When ready, the squash will look like spaghetti and come up easily. In a large pot, saute onions in oil over low heat until golden and limp, around 30 minutes. (Caramelizing onions does take a while, but the flavor is worth it, so leave yourself time for this step.) 

Add remaining ingredients to pot and bring to a boil. Lower heat and simmer soup for 30 minutes. Meanwhile, scrape the squash into a large bowl and remove 1 cup of it to a separate bowl. Transfer the larger amount of squash to the soup and continue to cook until vegetables are soft when pierced with a fork. Remove from heat. Remove carrot from soup and mash with a fork. 

Using an immersion blender, blend soup until smooth. Return mashed carrot and remaining 1 cup spaghetti squash to soup and stir well to combine. Adjust seasonings to taste.

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