Chicken Sausage & Spaghetti Squash Soup

Ingredients

• 1 lbs spicy chicken sausage, organic
• 4 cups spaghetti squash
• 1 tbsp. curry powder
• 1 tbsp. smoked paprika
• 1 tsp. black pepper, ground
• 1/4 tsp salt
• 1/2 cup shallots chopped
• 1 tbsp. parsley, dried
• 1 tbsp. oregano, dried
• 3 cups vegetable or chicken broth
• 1 cup distilled water
• 1/4 cup merlot rose

Instructions

1. Split and bake spaghetti squash in preheated 350° oven for 25-30 minutes or until squash is just tender. While squash bakes prepare remaining ingredients.
2. Remove spicy chicken sausage from casing and break apart in a 4 quart boiler.
3. Add shallots to boiler and brown sausage and shallots over medium high heat.
4. Add spices to boiler and mix well with sausage and shallot mixture.
5. Add wine and let bubble until liquid reduces to half and 2-3 minutes.
6. Slowly incorporate vegetable (or chicken broth) and water and bring to a boil and immediately reduce to simmer.
7. Remove squash from oven and using a fork shred squash horizontally and add to stock pot. (A small squash should produce about 4 cups of shredded squash.)
8. Let soup simmer for another 10-15 minutes to ensure squash absorbs flavor of soup broth before serving.
9. Garnish with extra dried parsley and dash of smoked paprika.

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