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Photo: Caitlin Bensel
Active Time:30 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumspaghetti squash (3 1/2 lbs.), halved lengthwise and seeded2tablespoonsextra-virgin olive oil, divided12ouncessweet Italian sausage, casings removed1mediumyellow onion, thinly sliced4smallcarrots, sliced into 1/4-inch-thick rounds3mediumcloves garlic, minced¼teaspooncrushed red pepper1 ½cupsno-salt-added crushed tomatoes4cupsunsalted chicken broth2cupsthinly sliced lacinato kale¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1mediumspaghetti squash (3 1/2 lbs.), halved lengthwise and seeded
2tablespoonsextra-virgin olive oil, divided
12ouncessweet Italian sausage, casings removed
1mediumyellow onion, thinly sliced
4smallcarrots, sliced into 1/4-inch-thick rounds
3mediumcloves garlic, minced
¼teaspooncrushed red pepper
1 ½cupsno-salt-added crushed tomatoes
4cupsunsalted chicken broth
2cupsthinly sliced lacinato kale
¼teaspoonground pepper
DirectionsPreheat oven to 400°F. 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 sausage and cook, using a wooden spoon to break it into small pieces, until browned, about 8 minutes. Add onion, carrots, garlic and crushed red pepper; cook, stirring often, until the onion is just translucent, about 2 minutes. Add tomatoes and broth and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots and onion are almost tender, 5 to 6 minutes. Stir in kale and cook until tender, about 3 minutes. Remove from heat. Season with pepper.To serve, place 1/2 cup squash strands in each of 6 bowls, reserving the remaining squash strands for another use. Ladle the tomato-sausage soup around the squash in the bowls.Originally appeared: EatingWell.com, June 2021
Directions
Preheat oven to 400°F. 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 sausage and cook, using a wooden spoon to break it into small pieces, until browned, about 8 minutes. Add onion, carrots, garlic and crushed red pepper; cook, stirring often, until the onion is just translucent, about 2 minutes. Add tomatoes and broth and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots and onion are almost tender, 5 to 6 minutes. Stir in kale and cook until tender, about 3 minutes. Remove from heat. Season with pepper.To serve, place 1/2 cup squash strands in each of 6 bowls, reserving the remaining squash strands for another use. Ladle the tomato-sausage soup around the squash in the bowls.
Preheat oven to 400°F. 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 sausage and cook, using a wooden spoon to break it into small pieces, until browned, about 8 minutes. Add onion, carrots, garlic and crushed red pepper; cook, stirring often, until the onion is just translucent, about 2 minutes. Add tomatoes and broth and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until the carrots and onion are almost tender, 5 to 6 minutes. Stir in kale and cook until tender, about 3 minutes. Remove from heat. Season with pepper.
To serve, place 1/2 cup squash strands in each of 6 bowls, reserving the remaining squash strands for another use. Ladle the tomato-sausage soup around the squash in the bowls.
Originally appeared: EatingWell.com, June 2021
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Nutrition Facts(per serving)263Calories10gFat30gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
