This recipe for Million Dollar spaghetti squash soup is perfect for a holiday meal, and you can even use it as a dip for pasta.
This spaghetti squash soufflé is filled with a rich, creamy sauce that’s topped with shredded parmesan cheese, garlic, parsley and Italian basil.
It’s perfect for those who are looking for a healthy alternative to spaghetti squash.
The recipe uses a mixture of fresh Italian basil, red pepper flakes, Italian parsley, red onion and oregano, but you can also use fresh parsley or parsley chopped in half.
You can also substitute dried Italian parsly, parsnip or parsnips for dried.
I usually make the soup ahead of time, so you don’t have to worry about chopping the pasta ahead of cooking, and then slicing it later.
You’ll also want to use plenty of fresh pasta for the soup.
Just make sure that you leave enough room for your spaghetti squash to soak up the sauce.
This soup has a ton of flavor, and it’s not too heavy.
It has a creamy texture and the pasta is super tender and delicious.
The sauce is made with a blend of fresh parsniper and parsley.
If you have an extra-large bowl of pasta, you can add some parmesa to it.
You could also add some shredded parmean cheese or even Parmesan, but if you’re using a smaller pasta bowl, you’ll want to leave room for the sauce to soak in.
Serve this spaghetti squash squash soup with pasta or noodles for a light dinner.
You’re going to love this recipe.
This recipe was originally published on January 27, 2018.