Spaghetti Squash

This is spaghetti squash.

It is super good for you (very low-carb), and it is super yummy. 

It isn't really meant to be a replacement for spaghetti as far as taste goes, but you can eat it the same way.

Spaghetti squashes are round and yellow. A 2-lb. squash can easily feed a family of four, depending on how big you like your spaghetti servings. 

They can be cooked in the oven, but it's so fast and easy to do it in the microwave! 

Poke holes with a knife or fork all around the squash (this will allow steam to escape while it cooks-- very important for avoiding explosions). Poke deep. 

Place squash in a bowl or on a plate in the microwave and cook for 4-6 minutes per pound. You may want to turn the squash halfway through. 

When it is done, check the skin for softness. It will still feel like a tough shell, but you will be able to easily push and dent it. 

Let it cool enough for handling, then slice the squash in half. Pick out any seeds you can find (or leave that for last, when you've pulled out all the strands). 

Using a fork, scrape the sides of the squash. The "meat" will come away in strands, much like spaghetti. 

You can scrape all the way to the shell. 

If you only need to use half of the squash, place the other half in a large Ziploc in the fridge. Stores well.

Butternut Squash Soup

This soup is incredible. It's more like a bisque with its creamy, rich texture. It's restaurant quality (if we're talking about the best restaurants out there). The first time I had it was years ago when we were invited to the home of a woman who was hosting a Russian pianist. Michael speaks Russian and loves music, so she wanted us there to help welcome him. The entire evening was perfect, but I have especially remembered that soup with great fondness. :)

Butternut Squash Soup
printable version

3 cups peeled, diced butternut squash (about 1 small)
2 cups thinly sliced carrot (4 medium)
3/4 cup chopped onion (I used 3/4 tsp onion powder as an emergency sub)
1 TBS butter
2 14-oz cans (that's 3 1/2 cups) reduced-sodium chicken broth (my favorite is Swanson's)
1/4 tsp ground white pepper (black will work)
1/4 tsp ground nutmeg
1/4 cup half-n-half or light cream (while making pumpkin pie for Christmas, I learned from my niece Autumn that evaporated milk can be a substitute for this)
toasted pumpkin seeds as garnish (optional)

I peeled and diced the squash and carrots the night before. It's not hard, just a little time-consuming. Make sure you peel the squash past the "rind." (If you slice the ends first, it will be easier to see how deep you need to go).
All of these substitutions I've noted on here are what I did. The soup was amazing even so...but I have to say, following the recipe exactly will give you the very best version of this soup. Especially when it comes to white pepper. 

In a large covered saucepan cook squash, carrot and leek in hot butter over medium heat about 8 minutes, stirring occasionally.
Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are tender. Cool slightly.

Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to the saucepan.
Add white pepper and nutmeg; bring just to boiling.
Add half-n-half; heat through.

Serve hot! 

(Optional: garnish with toasted pumpkin seeds).