Chicken Sausage & Spaghetti Squash Soup

Instructions

• 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.
• Remove spicy chicken sausage from casing and break apart in a 4 quart boiler.
• Add shallots to boiler and brown sausage and shallots over medium high heat.
• Add spices to boiler and mix well with sausage and shallot mixture.
• Add wine and let bubble until liquid reduces to half and 2-3 minutes.
• Slowly incorporate vegetable (or chicken broth) and water and bring to a boil and immediately reduce to simmer.
• 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.)
• Let soup simmer for another 10-15 minutes to ensure squash absorbs flavor of soup broth before serving.
• Garnish with extra dried parsley and dash of smoked paprika.