Meatball and Spaghetti Squash Soup

Meatball and Spaghetti Squash Soup

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free



    • 2 onions, chopped
    • 2 tablespoons (30 ml) butter
    • 3 cloves garlic, finely chopped
    • 1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste
    • 5 cups (1.25 litres) chicken broth
    • 24 veal meatballs, fresh or frozen
    • 2 cups (500 ml) spaghetti squash cooked and shredded with a fork (about 1/2 squash) (see note for cooking)
    • 2 cups (500 ml) lightly packed spinach
    • Salt and pepper


Note from Ricardo

Cooking a spaghetti squash in the microwave oven Prick the squash several times with a fork and place in a baking dish. In the microwave oven, cook the squash for 15 to 20 minutes depending on its size, or until tender, turning it several times during cooking. Let cool. Cut the squash in half and remove the seeds with a spoon. Shred the flesh with a fork.

Personal Note