Vegetarian Soup with Spaghetti Squash Noodles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.3
  • Total Fat: 1.2 g
  • Cholesterol: 3.3 mg
  • Sodium: 138.3 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Vegetarian Soup with Spaghetti Squash Noodles calories by ingredient


Introduction

Low calorie, low fat, low cholesterol, low sodium Low calorie, low fat, low cholesterol, low sodium
Number of Servings: 6

Ingredients

    1 spaghetti squash to yield about 3 c. cooked
    2 8oz pkg. Mirepoix (Chopped celery, onions and carrots) - about 2/3 c. each if your store doesn't carry Mirepoix
    3 cloves garlic, minced
    10 oz pkg sliced mushrooms (Baby Bella if available)
    28 oz can chopped tomatoes, no salt added
    32 oz. vegetable or chicken stock, low sodium
    spices to taste -- thyme, basil, etc.
    6 oz pkg baby spinach

Directions

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.

Number of Servings: 6

Recipe submitted by SparkPeople user ROSERRR.