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Spaghetti Squash Vietnamese Noodle Soup
Photo: Cala

Spaghetti Squash Vietnamese Noodle Soup

16 ingredients 15 min + 3 hr 2 openrecipes
Spaghetti Squash Vietnamese Noodle Soup

Spaghetti Squash is a great way to go low carb in most noodle recipes. But who knew it also tastes great in noodle soups! My version of the Spaghetti Squash Pho (Vietnamese noodle soup) is a great way to stay healthy in this chilly fall weather.

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Estimated Nutrition (whole recipe, rough)

384
Calories
34g
Protein
18g
Fat
24g
Carbs

Counts 10 of 16 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Chicken 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Onion 1 medium (110g) 44
Fennel 1/2 bulb (87g) 27
Lime juice of 1 lime (44ml) 11
Chili 1 tsp (2.7g) 8
Cinnamon 1 tsp ground (2.6g) 6
Ginger 1 tsp grated fresh (2g) 2
Cilantro 1 tbsp chopped fresh (1g) 1
Basil 5 leaves fresh (2.5g) 1
Pumpkin not in our table 0
Water not in our table 0
Star Anise not in our table 0
Coriander not in our table 0
Seed not in our table 0
Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 whole Spaghetti Squash
  • ⅓ cups Water
  • 1 Tablespoon Olive Oil
  • 1 bulb Fresh Ginger
  • 1 whole Cinnamon Stick
  • 2 pieces Star Anise
  • ½ Tablespoons Coriander Seeds
  • ½ Tablespoons Fennel Seeds
  • 43 ounces, fluid Low Sodium Chicken Stock
  • 6 ounces, weight Chicken Breast
  • ½ heads White Onion
  • 1 bunch Fresh Cilantro
  • 1 bunch Fresh Thai Basil Leaves
  • 1 bunch Bean Sprouts
  • 1 whole Lime
  • 1 whole Jalapeno

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By tastykitchen · Recipe sourced from openrecipes

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