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Spaghetti Squash Soup with Wild Mushrooms

This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles.

  • Total Time:
  • Servings: 4 to 6

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  • 1 pound spaghetti squash, halved and seeds discarded

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

  • 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • 1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped

  • 3 garlic cloves, finely chopped

  • 2 quarts low-sodium chicken broth

  • 1 sage sprig

  • 1 cup ditalini pasta

  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

  • 2 tablespoons snipped chives


  1. Preheat the oven to 425°. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. Using a fork, scrape the squash strands into bowls and keep warm.
  2. Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring, until golden, 5 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes. Add the broth and sage, season with salt and pepper and bring to a boil. Add the pasta and cook until al dente, 9 minutes. Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
  3. Ladle the soup over the squash and garnish with the chives. Serve with grated cheese.
Contributed By Photo © John Kernick Published November 2013

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