Spaghetti Squash Soup with Vegan Sausage

Instructions

Preheat your oven to 400°F (200°C). Take the cut sides of the spaghetti squash and rub them with 1 tablespoon of oil. Place the squash, with the cut sides facing down, on a baking sheet. Roast it in the preheated oven for about 30 minutes, or until the squash becomes tender when pierced with a fork. Once the squash is done, use a fork to scrape the strands of squash into a medium-sized bowl.

Whilst the squash is roasting, heat the remaining 1 tablespoon of oil in a large pan over medium-high heat. Chop the vegan sausage into chunks and place in the pan and cook it until it is nicely browned. This should take around 8 minutes.

Then, add the onion, carrots, garlic, and crushed red pepper to the pan. Stir everything together and cook until the onion is just translucent, usually about 2 minutes.

Next, add the tomatoes and broth to the pan, and bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer for about 5 to 6 minutes, stirring occasionally. At this point, the carrots and onion should be almost tender. Stir in the kale and continue to cook until it becomes tender, which usually takes about 3 minutes. Remove the pan from the heat and season the dish with some salt and pepper to taste.

When the squash is ready cooked (use a fork to know if the inside part is done), take the squash out of the oven and scrape the inside strands with a fork. (Keep the halves of the squash to use as bowls if you wish). To serve the dish, divide 1/2 cup of the squash strands into each of the 6 bowls. If you still have more spaghetti squash you can preserve it for later use.  Then, place the soup around the squash in the bowls, and you're ready to enjoy this hearty and delicious meal.