Name: Meatball and Spaghetti Squash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 onions, thinly sliced; 2 tbsp butter; 3 garlic cloves, finely chopped; 1/4 tsp red pepper flakes, or more to taste; 5 cups (1.25 litres) chicken broth; 24 veal meatballs, fresh or frozen; 2 cups (500 ml) cooked spaghetti squash, shredded with a fork (about 1/2 squash) (see note); 2 cups (60 g) spinach

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

To cook spaghetti squash in the oven
With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place the squash halves on the baking sheet, cut-side down, and bake for 45 minutes to 1 hour or until tender when pierced with the tip of a knife.

Meatball and Spaghetti Squash Soup

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Ingredients

Preparation

Note from Ricardo

Personal Note