SquashMakes a Super Soup
Spaghetti Squash ~ Super Soups
Many people it seems are afraid of this root vegetable. What do I do with it? How do I cook it? What's it taste like? Will the kids like it? Aaaaaaaaaaaaaaaah, what to do? Lighter in texture and flavor than most, this particular root vegetable is a nice balance to the sausage in this soup. After simmering in rich broth, this root vegetable breaks down into thin, pasta-like strands. Cannellini or navy beans would also be a nice addition. Sausage and Spaghetti Squash Soup Try this, you'll love it! Ingredients: 1 small spaghetti squash (about 3 lbs.) 2 Tbs. olive oil 1 med. white onion, cut into small dice 3 cloves garlic, minced Sea salt and fresh cracked black pepper 12 oz. mild Italian sausage, casing removed 1 c. dry white wine 10 c. low-sodium chicken broth 6 oz. baby spinach, washed Preparation; # 1 Using a sharp chef’s knife or cleaver, remove stem from your root vegetable. Peel tough outer skin and cut in half. Remove seeds and cut into large 2-inch-long pieces. # 2 Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes. # 3 Add root vegetable, season again with salt and pepper, and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until your root vegetable is soft, about 45 minutes. # 4 Using the back of a spoon, press vegetable against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more sea salt and pepper to taste. Stir in spinach leaves and serve. 
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