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| Spaghetti Squash Soup with Sausage submitted by Mom Johnson |
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Description
A yummy winter soup from Eating Well magazine!
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Directions
Preheat oven to 400 degrees and rub sides of squash with 1 T. oil. Place squash, cut-sides-down on baking sheet and roast until tender, about 30-60 minutes. using a fork, scrape the squash strands into a bowl.
Meanwhile, heat the remaining oil in a large skillet. Add the sausage and cook, using a wooden spoon to break it up, until browned, about 8 minutes. Add the onion, carrots, garlic and red pepper. Cook, stirring often, until the onions is just translucent, about 2 minutes. Add the tomatoes and broth and bring to a boil. reduce heat and simmer, stirring occasionally until the carrots and onion are almost tender, about 5-6 minutes. Stir in the kale or spinach and cook until greens are tender. Remove from heat. Season with salt and pepper as desired.
To serve, place about 1/2 cup squash strands in each soup bowl. Ladle the tomato-sausage soup around the squash. Sprinkle with parmesan cheese if desired. Makes about 6 servings.
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Ingredients
 1 medium spaghetti squash, halved lengthwise and seeded
2 T. olive oil, divided
12-16 ox. Sweet or hot Italian sausage, casings removed
1 medium onion, chopped
4 carrots, sliced into 1/4 inch rounds
3 medium cloves garlic, minced
1/4 tsp. crushed red pepper
1 (15 oz.) can crushed tomatoes
4 cups chicken broth
2 cups thinly sliced kale or fresh baby spinach
Salt and pepper to taste
Freshly grated Parmesan cheese
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