A no-noodle soup filled with hearty beef and healthy spaghetti squash in a cozy, clear broth.

The rich flavors of the beef and spaghetti squash mingle wonderfully in this clear “noodle” soup. A little sliced red chili is sprinkled on top for just the right amount of heat!

Start by roasting a medium spaghetti squash until it is tender. Meanwhile, mix the ground beef with coconut aminos and let it marinate in the fridge while the squash is cooking.

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When everything is ready to go, sauté minced garlic with sliced spring onions until fragrant, then add the marinated meat until browned.

Add water and let the soup simmer before adding in the cooked spaghetti squash noodles. Divide the soup evenly between bowls, garnish with fresh spring onions and sliced red chili, and get at it while it’s hot!

Tips:

• If you like, you can easily substitute the spring onion topping with fresh cilantro or parsley.
• You can also use shredded chicken in place of minced beef.

Felicia Lim

No-Noodle Beef and Spaghetti Squash Soup

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Total time:1 hr
20 mins

Cook Time:1 hr 10 mins 1 hour 10 minutes

Prep Time: 10 mins 10 minutes

Serves:4

No-Noodle Beef and Spaghetti Squash Soup

Recipe by: Felicia Lim

A no-noodle soup filled with hearty beef and healthy spaghetti squash in a cozy, clear broth.

Tools

• Small knife
• Rimmed baking sheet
• Large knife

Ingredients

• 1 medium spaghetti squash
• 1 lb ground grass-fed beef
• ¼ cup coconut aminos
• 3 T extra virgin olive oil
• 5 large garlic cloves, minced
• 1 cup chopped spring onions + more for garnishing
• 2 quarts water
• Salt, to taste
• Sliced red chili, for garnish

Instructions

• Preheat oven to 350°F. Use a small knife to prick the spaghetti squash all over on the outside, then place on a baking sheet and roast for 30 minutes. Flip the squash and roast another 30 minutes, or until tender.
• While the squash is roasting, mix the coconut aminos with the minced beef and let the meat marinate in the refrigerator for at least 30 minutes.
• Heat the olive oil in a large pot over medium heat and then sauté the garlic and the spring onions until fragrant. Add the marinated minced beef to the pot and sauté until beef is browned throughout.
• Add the water to the pot and reduce heat to low, allowing the ingredients to simmer for 10 minutes. Add salt to taste.
• Slice the spaghetti squash halfway lengthwise. Remove the seeds with a spoon, and use a fork to pull out the “noodles.”
• Add the spaghetti squash noodles to the pot and let it cook for another 10 minutes, stirring occasionally.
• Divide minced beef and spaghetti squash soup evenly between bowls, garnish with chopped spring onions, serve with sliced red chili, and enjoy!

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