Name: Lemongrass Shrimp Soup with Spaghetti Squash
Yield: 4 Servings
Ingredients: 1 medium spaghetti squash (about 3 pounds); ¾ pound shell-on medium shrimp; 2 tablespoons vegetable oil; 4 scallions, white and pale-green parts only, thinly sliced; 1 lemongrass stalk, tough outer layers removed, thinly sliced; 1 3" piece ginger, peeled, thinly sliced; 2 garlic cloves, thinly sliced; 8 cups low-sodium chicken broth; Kosher salt; Cilantro sprigs, sliced serrano chiles, and lime wedges (for serving)

Image may contain Bowl Dish Food Meal and Soup Bowl

Alex Lau

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

Recipe notes