Since spaghetti squash is named after a pasta, I decided that it was time to test this application by combining it with one my favorite soups of all time – pho! I’ve always loved pho, but never been able to re-create the delicious broth that characterizes authentic pho. Pho, if you aren’t familiar, is a Vietnamese soup, typically characterized by a savory broth, beef brisket that cooks in the broth and rice noodles, topped with fresh basil, sprouts, hoisin and sriracha.
Since I was going rogue and replacing the rice noodles with spaghetti squash, I decided not to tempt fate, and got a little help with premade beef stock. The spaghetti squash held it’s texture, making it a toothsome and flavorful addition to a delicious and hearty soup. With the addition of Sriracha and mushrooms, I daresay this soup was a new favorite (and worth repeating and sharing)! It also is quick, easy, and only requires a few ingredients – perfect for a weeknight meal!
Serves 4 as a side, or two as a main dish
4 cups beef stock
2 cups assorted mushrooms
1 t olive oil
2 cups cooked spaghetti squash
1 cup baby kale (or spinach)
Sriracha and Hoisin (garnish)
Fresh basil (garnish)
Begin by sautéing the mushrooms in the olive oil (can be replaced with a little stock is watching the fat content) over medium heat. Add the kale after the mushrooms are browned, and saute until the kale is wilted. Add the stock, and bring the soup to a boil. Reduce the heat so that the soup is simmering and add the spaghetti squash. Bring the soup back to a boil and it’s ready!
Add the garnishes as you like (I prefer ample amounts of sriracha, no hoisin, and a little basil) and enjoy!