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Vegetable Soup with Spaghetti Squash Noodles

This tasty soup brimming with with vegetables makes a great, healthy, anytime meal.


  • 1 spaghetti squash (about 2 pounds), halved stem to blossom end, seeds removed
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 cup diced peeled carrots
  • 1 cup diced celery
  • 3 cloves garlic, peeled, minced
  • 12 ounces mushrooms, quartered
  • 1 can Roma tomatoes with basil, diced, juice reserved
  • 2 cartons (32 ounces each) More Than Gourmet Ready-to-Use Vegetable Stock (or use 3 ounces Veggie-Stock Gold® dissolved in 2 quarts hot water)
  • 1 1/2 tablespoons minced fresh thyme (or 1 1/2 teaspoons dried thyme)
  • Salt and ground black pepper
  • 1 package (6 ounces) fresh baby spinach, roughly chopped (about 8 cups)


  1. Place the squash skin side up (one half at a time), on microwave-safe dish, and cover it with microwave-safe plastic wrap. Microwave on high for 10 to 12 minutes, until it is tender. Carefully remove the wrap to avoid steam, and let the squash stand for 10 to 15 minutes, until it is cool enough to handle.
  2. Run the tines of a fork lengthwise over the squash halves to loosen the spaghetti-like strands; scoop out the strands and set them aside.
  3. While squash cooks, heat a large stockpot over medium heat.  Add the oil, then the onion, carrots, and celery. Cook, stirring occasionally, about 3 minutes, until the vegetables have softened. Add the garlic and mushrooms and cook, stirring, about 2 minutes, until the vegetables start to brown. Stir in the tomatoes and their juice and simmer for 8 to 10 minutes.
  4. Add the vegetable stock, and simmer 20 minutes. Stir in the squash and thyme, season the soup to taste with salt and pepper, and simmer for another 5 minutes. Add spinach and the stir for 1 to 2 minutes until the spinach is wilted.  Serve the soup in warmed bowls.
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Classic French Stocks and Sauces