Spaghetti squash squash soup has long been one of the most popular and versatile soup dishes on the menu at Mexican restaurants.
It’s often used as a side dish in tacos, tacos with meat, quesadillas and as a main ingredient in burritos.
But, for those of us who love spaghetti squash, this recipe is the best of the lot.
This spaghetti squash squash recipe is an easy, family-friendly dinner to whip up for a few.
It tastes so good that it’s not even that hard to make it at home.
1 pound spaghetti squash (about 2 cups)1 1/2 cups tomato sauce2 cloves garlic, minced1/4 cup olive oil1/2 cup cornstarch1 1 1/4 cups water1 1 pound noodles, cut into strips1/3 cup cilantro, chopped1 cup chopped fresh cilantro1/8 cup fresh cumin, chopped3/4 teaspoon kosher salt1 teaspoon black pepper1/16 teaspoon freshly ground black pepperThe basic ingredients for spaghetti squash spaghetti squash are a little complicated, but you’ll be able to make this dish with basic ingredients if you follow these steps.
Remove the stem from the squash.
Cut the stem in half, leaving about an inch of stem left.
Rinse and drain the squash and set aside.
Heat the olive oil in a small pot over medium-high heat.
Add the garlic and cook until the garlic has softened, about 2 minutes.
Add tomato sauce and stir to combine.
Add cornstech and water and cook for 5 minutes, or until cornstec is completely dissolved.
Stir in noodles and stir in cilantro and cumin.
Season to taste with salt and pepper.
Let simmer uncovered for about 30 minutes.
Remove from heat and drain noodles.
Put the noodles back in the pot and add the spaghetti squash.
Stir to combine and cook about 10 minutes until noodles are just tender.
If you’d like to add extra flavor to your spaghetti squash noodles, add in a little cilantro.
Remove pasta from heat, and add a little more water if necessary to thicken the soup.
Serve hot with rice or a Mexican cornbread.