Spagetti Squash Soup

Spagetti Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.5
  • Total Fat: 1.2 g
  • Cholesterol: 35.4 mg
  • Sodium: 531.3 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 14.2 g

View full nutritional breakdown of Spagetti Squash Soup calories by ingredient
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Using harvest squash create a new filling comfort food. Using harvest squash create a new filling comfort food.
Number of Servings: 8


    4 cups Spagetti Squash cooked and shredded
    4 cups chicken broth
    1 pound skinless chicken breast - cubed
    green onions (1 bunch - approx 8 to 9) minced
    Fresh ginger - grated or minced - approx 1 tablespoon


Cut squash in half. Scoop out the seeds. Add to pot of water or crock pot to cook. Scoop out the inside (spagetti) and add to the chicken broth. Cube chicken and add to broth. Mince the green onions including the green stems and add to broth. Grate ginger root and add to broth. Bring to a boil and then lower temp allowing it to simmer until chicken is done.
Salt and pepper to taste. Serve Hot. Refrigerate leftovers immediately. Good if reheated after freezing also.
NOTE: Leftovers are also good - soup will thicken overnight.

Number of Servings: 8

Recipe submitted by SparkPeople user KATERYN.

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Member Ratings For This Recipe

  • Sounds good and not too much work. - 9/10/10

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