When I had the idea for this recipe, I bought a spaghetti squash and stuck it on my counter.
It sat there for a week.
I was nervous that it would come out as all my other pathetic spaghetti squash dishes—bland and disappointing.
But it turned out better than I hoped.
spaghetti squash soup
3 small spaghetti squash
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 small onion, diced
1 leek, cleaned and chopped
2 large carrots, thinly sliced on a diagonal
8 cups (4 liters) homemade or canned vegetable or chicken stock
4 large fresh sage leaves
1 sprig fresh thyme
coarse salt and freshly ground pepper
1. Preheat oven to 375 degrees (190 degrees Celsius). Cut two squash in half and remove seeds. Place on a parchment lined baking sheet with cut sides down. These squash will be used as bowls for the soup.
2. Cut third squash in 1 1/2 inch (5 cm) slices, and leave the seeds in for roasting. Place on another parchment lined baking sheet. Brush all squash with 1 tablespoon of melted butter, and sprinkle with salt. Roast for 50 minutes. Allow to cool.
3. Remove any remaining seeds. With a sharp paring knife, slice the flesh in 1 inch (3 cm) segments, cutting across the fibers. This will create bite size “noodles.”
4. In a large pot, heat remaining butter and olive oil. Cook onion, leek, and carrot over medium-low heat until tender. Add in stock, sage, and thyme, and simmer for twenty minutes. Add in salt and pepper to taste.
5. Remove the fibers from the sliced squash (the third one) with a spoon and add to the soup.
6. Place squash halves in four separate bowls and ladle soup into each half. The best part about eating it in the squash itself is that as you eat (or drink) the soup, you can scrape your spoon down the sides of the “bowl” and add more “noodles” as you go.