This easy soup is a great way to showcase the versatility of spaghetti squash.
Sweet Italian sausage pairs well with the subtle sweetness of the squash.
The broth that coats the thin strands of spaghetti squash is flavorful and light.
Photo: Caitlin Bensel
Ingredients
1mediumspaghetti squash(3 1/2lbs.
Rub cut sides of squash with 1 tablespoon oil.
Place squash, cut-sides down, on a baking sheet.
Roast until tender when pierced with a fork, about 30 minutes.
Using a fork, scrape the squash strands into a medium bowl.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add tomatoes and broth and bring to a boil over medium-high.
Stir in kale and cook until tender, about 3 minutes.
Ladle the tomato-sausage soup around the squash in the bowls.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
