Spaghetti Squash Soup with Wild Mushrooms Recipe

Name: Spaghetti Squash Soup with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti squash, halved and seeds discarded; 3 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped; 3 garlic cloves, finely chopped; 2 quarts low-sodium chicken broth; 1 sage sprig; 1 cup ditalini pasta; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 2 tablespoons snipped chives

Servings: persons

1 pound spaghetti squash, halved and seeds discarded
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped
3 garlic cloves, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons snipped chives

1
Preheat the oven to 425.
2
Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper.
3
Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender.
4
Using a fork, scrape the squash strands into bowls and keep warm.
5
Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil.
6
Add the onion and cook over moderate heat, stirring, until golden, 5 minutes.
7
Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes.
8
Add the broth and sage, season with salt and pepper and bring to a boil.
9
Add the pasta and cook until al dente, 9 minutes.
10
Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
11
Ladle the soup over the squash and garnish with the chives.
12
Serve with grated cheese.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound spaghetti squash, halved and seeds discarded, 3 tablespoons extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.

Yes, Spaghetti Squash Soup with Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Soup with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions