A few weeks ago, I came up with this Faux Fideo Soup Recipe. I use spaghetti squash in place of the fideo noodles which is perfect because the spaghetti squash absorbs the tomato soup flavors really well while being super nutritious unlike fideo noodles. A pound of ground beef makes this soup nice and hearty, but you could also use chicken. I want to encourage you to use your imagination and make this recipe yours.
Eating healthy is easy when the meal is easy to make and as delicious as this one. If the time investment turns you off you can take steps to make things easier by planning ahead. You can roast/bake the spaghetti squash the night before or you could use a Instantpot like I do and save yourself tons of time! Either way, with a little planning you can whip up this faux fideo soup in no time!
Keep scrolling for the recipe! If you make it and love it, let me know 😉
Faux Fideo Soup Recipe
- 1 small spaghetti squash (2 – 3 lbs, about 6 cups)
- 1 lb of ground beef
- 1 quart of bone broth
- 2 cups of filtered water
- 1 – 14 oz can of organic roasted tomatoes
- 2 tablespoons of organic tomato paste
- 1/2 medium yellow onion, chopped
- 3 cloves of garlic, chopped
- 2 tablespoons of avocado oil
- 2 teaspoons of sea salt, divided (more to taste)
- 1 teaspoon of organic oregano
- organic pepper to taste
- cilantro and jalapeños, chopped for garnish
Spaghetti Squash: Cut ends off, slice spaghetti squash in half and remove the seeds. Line baking dish or cookie sheet with parchment paper and place squash on top. Roast at 350 degrees for 45-60 minutes or until cooked through. If you have a electric cooker like an Instantpot you can do this in 6 minutes flat, take a peek here for the specifics. Once your spaghetti squash is cooked, using a fork, rake the “noodles” out of the squash and set aside.
In a blender – add roasted tomatoes, tomato paste, onion, garlic and blend well.
In a large heavy bottomed stock pot at medium heat, add avocado oil, let that warm up for about 30 seconds -add ground beef, salt and pepper and cook through allowing ground beef to brown.
Add tomato mix to the pot, stir in for about 60 seconds then add bone broth, water, oregano, sea salt and pepper – mix well for 1-2 minutes. Taste and add sea salt and pepper as needed…
Lastly add spaghetti squash noodles, turn heat to low and allow to simmer for 5 minutes.
Garnish with slices of fresh cilantro and jalapeños.
Want more soup recipes? Here are some of my most popular soup recipes:
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