Spaghetti Squash And Polish Sausage Slow Cooker Soup Food

SPAGHETTI SQUASH & SAUSAGE EASY MEAL

Steps:

• Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned., When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.

SAUSAGE AND SPAGHETTI SQUASH SOUP

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.

SPAGHETTI SQUASH AND POLISH SAUSAGE SLOW COOKER SOUP

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.

CHEESY SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Turn halves upside down in a baking pan.
• Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Heat some olive oil in a skillet.
• Add the spaghetti squash strands, garlic and crumbled sausage.
• Cook on med until for approx 5 minutes.
• Add milk and cook until heated through and liquid is absorbed.
• Transfer to a warm bowl and toss with cheeses until mixed.
• Top with salt and pepper to taste.
• Enjoy!

SLOW COOKER SPAGHETTI SQUASH CHICKEN SOUP

Steps:

• Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
• Cook on Low for 5 to 6 hours.