A tasty soup with fatty meat to quench your taste buds.

This recipe is courtesy of ivillage. Although many people may have a problem with cured meats due to the level of nitrites and nitrates there are alternatives. Using an "uncured" product like Applegates Organic sausages allows you minimize your risk for nitrites. Applegate Farms products can be found at any WholeFoods and they use nitrites derived from celery juice and sea salt instead of synthetic nitrites. The chicken broth may be more of an issue for some but as long as you go Organic your risk is minimal. Look for a broth with the least amount of ingredients. With only 2 net carbs per serving you can eat away on this dish.

1 small spaghetti squash (about 3 pounds)
12 ounces sausage, casing removed
2 tablespoons olive oil
1 cup dry white wine
1 medium white onion, cut into small dice
10 cups low-sodium chicken broth
3 cloves garlic minced
6 ounces baby spinach washed
Salt and ground black pepper to taste


1. 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.

2. 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.

3. Add squash, season again with salt and pepper, 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.

4. 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.