Another Example of Spaghetti Squash Recipes
From the moment I heard about spaghetti squash, I was fascinated by it. I wanted to check how it looked and tasted and was searching for it everywhere! When I finally bought it and baked it for the first time, I enjoyed its taste very much. However, I wasn’t so sure its scraped flesh looked like spaghetti. In my opinion, it more resembled noodles that would be perfect to use in a soup.
I don’t know about you, but I like adding noodles to soups. They make soups more substantial, and if you serve them with creamed soups, they add some texture to them. The great news is that using spaghetti squash instead of regular noodles will make your soup healthier and also – people on a gluten-free diet will be able to enjoy it too. And of course – you will expand your spaghetti squash recipes repertoire!
Sweetcorn and Spaghetti Squash Soup – Vegetable Soup with “Noodles”
When I started to think which ingredients would go well with squash; sweetcorn, sage and mushrooms immediately came to my mind. In the end, I decided to skip the mushrooms but added a green pepper instead. I thought it would add a bit of crunchiness and sharpness that would contrast the sweetcorn very well. Apart from these vegetables, I also included in this Sweetcorn and Spaghetti Squash Soup some other ingredients. I used potatoes – to make it more hearty, and celery sticks – for the taste and crunch again.
When it came to making the soup more fragrant, I cooked it with dried sage. Additionally, I served it with sage butter. I know that butter adds fat and calories. But it does enhance the taste of the soup wonderfully! However, if you prefer to omit the butter, you can serve this Sweetcorn and Spaghetti Squash Soup with some grated Parmesan cheese. Or you can go crazy and have it with both ;).