Ingredients
3.5 lb Spaghetti Squash
400 grams onion
40 grams garlic
50 grams butter
200 grams kale, de-stemmed or frozen spinach
1 tsp red pepper flakes
1 tsp thyme
1 tbsp salt
1 Parmesan rind (optional)
8 cups broth
Makes 4-5 servings
Instructions
preheat the oven to 400 f.
Cut the spaghetti squash in half, scoop out the seeds, and place on a parchment-lined baking sheet, cut side down. Drizzle lightly with olive oil and spread it evenly over the skin of the squash.
Roast for about 40 minutes, or until a fork punctures the squash easily but the squash is still firm.
While the squash is cooking, prepare the meatballs. After removing the squash form the oven, bake the meatballs.
Heat a soup pot on the stove. Once the pot is hot, add the butter.
Once the butter is melted, add the diced onions. Cook for a few minutes, then add the salt and cook on low heat until soft but not totally done cooking.
Add the diced garlic, and cook over low heat until the onions are very soft and translucent.
Add the Chile flakes, thyme, parmesan and broth, then bring to a simmer.
Cut the kale into bite-sized pieces and add them to the simmering broth.
Simmer for 10 minutes, then add the meatballs to the soup.
Add the cooked spaghetti squash to each bowl and ladle the hot soup overtop. Serve immediately.