Spaghetti Squash Soup with Italian Sausage

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Rub the cut sides of the spaghetti squash with 1 tablespoon olive oil. Place the squash cut side down on the parchment lined baking sheet.

Roast until tender when pierced with a fork, about 30 to 40 minutes. Using a fork, scrape the spaghetti squash strands into a medium bowl and set aside until ready to use.

Heat the remaining olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage to the pot and use a wooden spoon to break it up into small pieces. Sprinkle with salt and black pepper and cook until lightly browned, about 5 to 7 minutes.

Add the onion and cook over medium heat until tender, about 3 to 5 minutes, stirring frequently. Add the garlic and cook until fragrant, for 1 minute more.

Add the crushed tomatoes, tomato paste, chicken stock, cumin, cinnamon, oregano, and crushed red pepper flakes, white pepper, and black pepper. Stir to combine. Bring to a boil, then reduce the heat to low and simmer, covered, for about 10 to 15 minutes.

Add the Swiss chard, beans, and squash. Cook on medium-low until the chard is tender, 8 to 10 minutes. Season with salt and black pepper to taste.

Divide the soup between bowls and garnish with chopped sage, if desired.

Refrigerate leftovers in an airtight container for about 3 days or in the freezer for up to 3 months.