INGREDIENTS:
1/3 cup extra virgin olive oil
2 large butternut squash (s)
1 sweet onion, chopped
1 clove fresh garlic
2 cups low fat /low sodium chicken broth
2 Tbsp. lime juice
ground black pepper
Ground nutmeg
Preparation:
Preheat oven to 350 degrees. Pour the 1/3 cup olive oil in a large roasting pan. Cut the squash in half and remove all seeds. . Pierce Squash skins with fork. Place onion and freshly minced garlic around squash and place cut side down, in roasting pan . Place in roasting pan and bake for 45 minutes to an hour or until tender. Remove from oven.
Put baked squash, onion and garlic mixture into a large pot. Add chicken broth and lime juice. Bring to a boil. Reduce heat and simmer for 15 minutes. Pour soup into a food processor and blend until smooth. Garnish with pepper and nutmeg. ENJOY!!
I was looking for spaghetti squash couldn’t find it in your recipes.. Is it good to eat? I have never had it but my friend from work said had it the other night and she loved it! She said she put marinara sauce and a little parm cheese over it.. any suggestions on making a great sauce to go over if its ok too eat? 🙂
OH MY GOSH IS SPAGHETTI SQUASH AMAZING AND YES GINA APPROVED!!! I WILL HAVE TO POST A RECIPE FOR THIS SOON!! IT IS AMAZING!!!
Oh YAY!!! Hurry hurry and post, I am having a bday dinner for my friend Laura tomorrow night and I want to make it!! 🙂
WILL BE UP BY THE END OF THE DAY! THAT WILL BE A PERFECT B-DAY DINNER… 🙂
Thank you sooooo much Gina!!!
okay got to it sooner than I thought!! It is mighty delicious! 🙂 Can’t wait to hear how you like it!