Spice up the traditional butternut squash soup.
- 1 Spaghetti Squash (2-3 pounds)
- 1 teaspoon each, minced: Rosemary, Thyme, and Sage
- 3 cloves Garlic, minced
- 3-4 Tablespoons Butter, preferably organic or grassfed
- 1/4 cup Smoked Feta (or use regular feta)
- 1/4 cup Walnuts or Pecans
- 1/8 cup Heavy Cream, preferably organic
- Salt and Pepper, to taste
Spaghetti squash has so much potential: gluten free and packed with vitamins and fiber, but it can be bland. This recipe makes it truly enjoyable. Bloomsbury Farms herbs are easy to find at the Produce Place or Whole Foods and so are the cream and butter. The smoked feta from Bonnie Blue Farm is available at the Produce Place, the Turnip Truck, and Green Door Gourmet. It's an approachable, unique and exceptionally good cheese. Plus, it will keep for about 6 weeks in the fridge, if it lasts that long. Laura Axelson, DInner Belle Nashville Meal Delivery
- Preheat oven to 400 degrees.
- Cut Squash open lengthwise. Scoop out seeds. (Hurray! You've finished the hardest part already.)
- Place squash on a sheet pan and bake for 30-45 minutes, until you can pierce it easily with a fork.
- While the squash is baking, melt the butter in a sauce pan on medium-low heat and sauté the garlic and herbs in the butter until the garlic is slightly golden.
- Scoop out the strands of the squash. Place them in a bowl and save the shells of the squash.
- Squeeze some of the moisture out of the strands of squash and discard. (This is key.)
- Toss the strands of squash with the melted garlic herb butter and the cream. Season with salt and pepper to taste.
- Place the squash back in its shells and sprinkle with the smoked feta and nuts.
- Place back in the hot oven to heat through, 5-10 minutes.
- Enjoy! Serve with a simple salad.
- This recipe is courtesy of Laura Axelson, founder of Dinner Belle. Find out more about her complete meal delivery at www.dinnerbellenashville.com.