Spaghetti squash is a pleasant and nutritious way to add fiber to your diet. Onions contain quercetin, which helps lower cholesterol and strengthen small blood vessels. The Sorrel Pesto gives this recipe a citrus tang. Sorrel is a diuretic; it’s also a rich source of oxalic acid, which should be avoided by those prone to kidney stones. Serves 8.
• 4 onions
• 1 small spaghetti squash
• 8 cups seasoned broth (use homemade or canned stock, vegetable bouillon cubes, Marmite, or Vegemite)
• Salt to taste
• 2 to 3 cloves garlic
• 2 cups sorrel, coarsely torn
• 1/4 cup pine nuts
• 1/4 cup shredded parmesan (optional)
• 1 tablespoon olive oil
1. Preheat oven to 350 degrees.
2. Peel the onions and halve them horizontally. Place them on a lightly oiled cookie sheet (an olive oil spray works well), round side up, and bake for about 20 minutes. The onions need to be well done; press your finger into the middle of the root end. If it gives way easily, it’s ready.
3. Wash and pierce the spaghetti squash. Microwave for 18 minutes, turning after 9 minutes. To bake, pierce the squash several times with a fork, set it in a baking pan filled with a cup of water, and bake at 350 degrees for 1 hour or until tender. Scrape out the squash meat and set aside.
4. While the vegetables cook and cool, make the Sorrel Pesto. In a food processor, puree the garlic cloves. Add the sorrel, nuts, and optional cheese, then process until the mixture turns into a chunky puree. Pour the oil through the feed tube with the processor running and puree for about 30 seconds. Scrape the mixture into a bowl.
5. Wipe out the processor, then puree the cooked onions and squash meat. In a large stock pot, heat the broth over medium heat. Add the pureed vegetables and simmer until ready to serve.
6. Ladle the soup into bowls. Place a dollop of Sorrel Pesto into each bowl and swirl into the soup.
Debbie Whittaker demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.
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Eating Well: The Herbal Path To Daily Health