Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 12 oz Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- Salt and pepper, to taste
Instructions
- Roast Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet and roast for 40 minutes until tender. Once cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
- Brown Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart, and cook until fully browned and no longer pink, about 5-7 minutes.
- Sauté Vegetables: Add diced onion and minced garlic to the pot with the sausage. Cook, stirring frequently, until the onion is softened and translucent, about 3-4 minutes.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for a few minutes to allow flavors to meld.
- Add Spaghetti Squash: Stir in the roasted spaghetti squash strands and continue cooking the soup for another 10 minutes to heat through.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Ladle into bowls and serve warm.
Notes
- Substitute chicken or turkey sausage for a leaner option.
- Add fresh spinach at the end of cooking for extra greens and nutrition.
- For a spicier soup, consider adding red pepper flakes when sautéing the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
