SPAGHETTI SQUASH AND POLISH SAUSAGE SLOW COOKER SOUP
A great winter favorite that has nice tender veggies and a wonderful warm and hearty soup. The flavor is better if it cooks all day or night.
Provided by Macks mom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 10h50m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut ends off spaghetti squash; pierce skin in several places with a sharp knife. Transfer to a glass baking dish.
- Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, at least 20 minutes. Cut in half. Scoop out seeds and discard. Scrape flesh into strands with a fork.
- Heat olive oil in a slow cooker on High. Add onion, green onions, and garlic; cook and stir in the open cooker until tender, about 10 minutes. Stir in apple and butter. Add sausage; cook and stir for 5 minutes.
- Pour chicken stock and white cooking wine into the slow cooker. Cook until heated through, about 20 minutes. Stir in potatoes; cook, covered, on Low for 20 minutes.
- Stir spaghetti squash strands and spinach into the slow cooker. Mix in heavy cream, Parmesan cheese, salt, hot sauce, thyme, pepper, sage, and red pepper flakes. Cover and cook on Low until flavors combine, about 8 hours.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 26 g, Cholesterol 63.1 mg, Fat 31.8 g, Fiber 2.4 g, Protein 13 g, SaturatedFat 14 g, Sodium 1158.9 mg, Sugar 4.1 g
SAUSAGE AND SPAGHETTI SQUASH SOUP
Make and share this Sausage and Spaghetti Squash Soup recipe from Food.com.
Provided by aronsinvest
Categories Clear Soup
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- 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, chili 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.
- Sprinkle with some Parmesan cheese.
Nutrition Facts : Calories 362.4, Fat 22.8, SaturatedFat 6.9, Cholesterol 32.4, Sodium 839.1, Carbohydrate 14.9, Fiber 1.1, Sugar 2.3, Protein 20.3
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