Recipes Soup Squash Soup Spaghetti Squash Soup with Wild Mushrooms 5.0 (3,758) 1 Review This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles. Slideshow: Iconic Fall Flavors By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on November 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 4 to 6 Ingredients 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 Directions 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. 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. Ladle the soup over the squash and garnish with the chives. Serve with grated cheese. Rate it Print