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Hubbard Squash Thom Yum

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 80 calories, 13 g carbohydrate, (4 g fiber), 3 g protein, 4 g fat, (2 g saturated fat), 0 mg cholesterol, and 760 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 80
  • Servings: 12
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour, 50 minutes

Ingredients

Directions

  1. Place hubbard squash in large bag; seal. Drop on ground. Remove from bag. Place squash, skin side up, on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 12-15 min, or until tender. Remove from microwave; let rest 10-12 min, or until cool enough to handle. Carefully remove wrap to avoid steam. Scoop out squash.
     
  2. Place squash and 1 cup stock in food processor or blender; puree until smooth, 2-3 min. Set aside.
     
  3. Heat oil in large skillet on MED-HIGH, until oil faintly smokes. Reduce heat to MED; add tomatoes, jalapeno, lemongrass, lime leaf, and mushrooms. Cook, stirring, 1 min. Add remaining stock; bring to simmer. Add coconut milk, hubbard squash mixture, and fish sauce. Bring back to simmer; simmer 10 min.
     
  4. Place spaghetti squash on side on cutting surface. Cut off stem end. Insert knife into squash at center. With a downward rocking motion, cut towards cutting board. Rotate and using prior cut as a starting point, insert knife and cut other side. Separate squash into two halves.
     
  5. Place squash, cut side down, on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 12-15 min, or until tender. Remove from microwave; let stand 10-12 min, or until cool enough to handle. Carefully remove wrap to avoid steam. Scrape out strands with a fork. Add to soup; simmer 10 min.
     
  6. Ladle into warmed bowls; garnish with cilantro.

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