Chicken and Veggie Pho with Squash Noodles
September 22, 2026 • 0 comments
Aromatic chicken and vegetable pho swaps traditional noodles for tender spaghetti squash and adds red pepper, scallions, lime, and roasted cashews.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (10 ounces) chicken breast strips
- (1 small) spaghetti squash
- (1) red bell pepper
- (2) scallions
- (1) lime
- (2 tablespoons) roasted cashews
- (4 cups) chicken broth
- (1 tablespoon, sliced) fresh ginger
- (2 pods) star anise
- (1 tablespoon) coconut aminos
Directions
Chicken and Veggie Pho with Squash Noodles
This cozy, fragrant soup uses roasted spaghetti squash for noodle-like strands and a homemade ginger-anise broth.
Ingredients
Use the ingredient list below for exact quantities.
Instructions
- Heat oven to 400°F. Halve and seed squash; roast cut-side down until strands are tender, 25–35 minutes.
- Toast star anise in a soup pot for 1 minute. Add broth, sliced ginger, coconut aminos, and scallion whites. Simmer 15 minutes.
- Strain broth if desired. Add sliced red pepper and chicken; gently simmer until chicken reaches 165°F.
- Scrape squash into strands and divide among bowls.
- Ladle chicken, vegetables, and broth over squash. Finish with lime, scallion greens, and cashews.
Why It Works
Toasted whole spice gives broth depth quickly, while squash strands soak up the aromatic flavors.
Tips
- Keep broth at a gentle simmer.
- Do not over-roast squash.
- Add lime only at serving time.
Serving Suggestions
Offer extra lime, herbs, and chili sauce at the table.
FAQ
Can I use regular noodles? Yes, cook rice noodles separately and add to bowls.
Can I make the broth ahead? Yes, refrigerate up to three days.
