1-2spaghetti squash (2 small if using as bowls, 1 large if only using for the noodles)
1large white onion (peeled and halved)
2-inchpiece fresh ginger (scrubbed and sliced into 1/4” thick coins)
2portobello mushrooms (sliced (optional))
4-5whole star anise
2teaspoonswhole coriander seed
8cupsvegetable broth (or use water + Better Than Bouillion vegetable flavor*)
1-2Tablespoonssoy sauce (to taste)
Mung bean sprouts
Jalapeno chiles (thinly sliced)
Fresh basil (use Thai Basil if you can find it)
Preheat oven to 500 degrees F.
As the oven is preheating, add the whole spices to a sheet tray or cast iron skillet and place in the oven for 5 minutes. Check often so they don’t burn, you just want them to start releasing their fragrance and “wake up”.
Remove the spices to a dish and let cool.
Roast the onion, ginger, and mushrooms on the same baking sheet or cast iron skillet for 15-20 minutes until slightly charred.
Meanwhile, cut the spaghetti squash horizontally and scoop out the seeds. If using the squash as the bowl for the pho, carefully trim off the ends of each half so that they will have a sturdy base. Sprinkle salt generously on each half to draw out excess moisture and improve the noodle texture.
Lower oven temperature to 425F and roast the spaghetti squash for 30 minutes.
Meanwhile, make the broth.
Add the roasted onions, ginger, and mushrooms to a large pot, followed by the spices, broth, and soy sauce.
Bring to a low boil, then reduce to a simmer while the spaghetti squash is cooking.
When the spaghetti squash is cooked, let it cool while the broth simmers.
If using the squash half as a bowl, place it in a bowl of similar size (just in case of a leak), and use a fork to twirl the noodles away from the skin. Pour broth over and serve with toppings.
Otherwise, use a fork to scrape out the noodles and distribute equally into each bowl. Ladle over the broth and serve with toppings.