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Spaghetti Squash Veggie Soup

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 70 calories, 13 g carbohydrate, (2 g fiber), 2 g protein, 2 g fat, (0 g saturated fat), 0 mg cholesterol, and 150 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 70
  • Makes: 15 cups
  • Active Time: 20 minutes
  • Total Time to Make: 1 hour, 20 minutes

Ingredients

Directions

  1. Place squash skin-side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
     
  2. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
     
  3. While squash microwaves, heat large stockpot on MED-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 min.
     
  4. Add vegetable stock; simmer 20 min. Stir in squash and thyme; season with salt and pepper. Simmer 5 min. Add spinach; stir 1-2 min until wilted.

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