Acorn or Winter Squash Soup

1 small onion
1 tbsp oil
2 tbsp flour
1 bouillon cube
salt and pepper
2 c broth
1/2 c sour cream
1 acorn or winter squash

Cook squash until soft. Scoop out. Saute onion in oil. Add flour, spices, and bouillon cube. Add sour cream and broth. Boil for 2 minutes. Add squash. Heat throughout. Cool 30 minutes. Put through blender or food processor. Warm up and serve.

Mmm … Everyone Likes Spaghetti Squash

Spaghetti squash
Halved grape tomatoes
Parmesan cheese
Salt and pepper

Cut spaghetti squash in half, scoop out guts. Slater in organic olive oil, sprinkle with Salt and pepper. Place cut sides down on baking sheet or in roaster and bake at 400 degrees for 50 minutes.

Melt 6 tbsp butter and brown without burning. Add 2 tbsp (or more) capers and some shredded zucchini to butter pan just to warm through. Remove from heat and add squeezed juice from half a lemon (or more) and some parsley (or whatever herb you like).

Using a fork remove spaghetti strands from squash, put in large serving bowl. Add the browned butter mixture and a bunch of halved grape tomatoes. Sprinkle with grated parmesan cheese. Salt and pepper to taste.