Tuesday, September 11, 2012

Cheezy Spaghetti Squash Soup

I was happily surprised to see some winter squashes at the local farm store today, they are my favorite part of the fall (and today felt like fall here in NJ).

So I popped one of the spaghetti squashes I bought into the oven for about 45 minutes (first, poke it all over with a fork). But while I was working on making something else, I sliced my finger! Don't worry, no ER visit, no stitches, just a minor freak out (I was home alone!) and 4 tries of wrapping my finger in gauze.

So, once I finally got back to the kitchen, I decided to change my plans, and used a recipe I found a few weeks ago but haven't had time to try out. But, I tweaked it a little, I used the spaghetti squash, veggie stock and didn't have enough parmesan, so I used shredded "Mexican blend" cheese from the grocery store.

spaghetti squash and cheese soup
This was pretty simple, after the squash was cooked, I heated about a tablespoon of olive oil, sauteed two large cloves of garlic (but use more, I added plenty of garlic powder) then melted two tablespoons of butter, added veggie stock (enough to cover the squash), salt and pepper, and brought it to a boil.

Then I added the cheese (about a half cup parmesan and a half cup shredded cheese blend, mentioned above), and let it melt.

Next, I added about a half cup skim half and half and two tablespoons of chopped fresh parsley.

If you checked out the original website, you saw the original recipe looked like a creamy, garlicky sauce that stuck to the pasta. Yum. But, this didn't turn out that way. I was more soupy, but actually really good, sort of like a broccoli cheddar, but with the squash, and not super heavy.

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