Name: Spaghetti Squash and Kale Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 red onion, finely chopped; 2 tbsp (30 ml) olive oil; 2 garlic cloves, finely chopped; 1 Parmesan rind; ½ tsp dried oregano; ¼ tsp red pepper flakes (optional); 6 cups (1.5 litres) vegetable broth; 2 cups (500 ml) spaghetti squash, cooked and shredded with a fork (see note); 1 can (19 oz/540 ml) Romano or white beans, rinsed and drained; 2 lemons, zest finely grated; 1 ½ cups (45 g) kale, stems removed, leaves thinly sliced; Fresh Parmesan cheese, finely grated, to taste

Note from Ricardo

Get a head start and cook the squash up to 2 days before making the soup. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the baking sheet, cut side down. Bake for 45 minutes to 1 hour or until the squash is tender when pierced with the tip of a knife. Let cool. Using a fork, delicately separate the squash strands.

Looking to save time while preparing this recipe? Find the RICARDO Vegetable Broth at IGA grocery stores.

Spaghetti Squash and Kale Soup

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Note from Ricardo

Personal Note