Lighter in texture and flavor than most squash, spaghetti squash is a nice balance to the fatty sausage in this soup. After simmering in rich broth, the spaghetti squash breaks down into thin, pasta-like strands. Cannellini or navy beans would also be a nice addition.
|1 small spaghetti squash (about 3 pounds)||12 ounces mild Italian sausage, casing removed|
|2 tablespoons olive oil||1 cup dry white wine|
|1 medium white onion, cut into small dice||10 cups low-sodium chicken broth|
|3 cloves garlic, minced||6 ounces baby spinach, washed|
|Salt and ground black pepper||1 Tablespoon thyme|
Using a sharp chef’s knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
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.
Add squash, 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 squash is soft, about 45 minutes.
Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf