Spaghetti squash with a slight lemon and parmesan herb flavor. So yummy!
Chop onion, celery, and carrot and combine in large soup pan with butter over medium heat. Stir occasionally. Cook until onions are translucent and until veggies are starting to brown just slightly.
Meanwhile, combine squash, half and half, parmesan, garlic, and lemon juice in a Vitamix or blender. Add chicken stock to cover the other ingredients. Blend thoroughly until smooth and creamy.
When the vegetables on the stove are cooked, add them into the squash mixture and blend briefly on low until the veggies are diced small with a few chunks left over.
Transfer the entire mixture back into the large soup pan. Add the herbs, lemon pepper, dill, garlic powder, and salt and pepper. Add more chicken stock to reach the desired consistency. Heat and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1095 | ||
Calories from Fat: 679 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.4g | 101 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 30.4g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 362.5mg | 112 % | |
Sodium 879.3mg | 30 % | |
Potassium 1083.3mg | 29 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.5g | ||
Protein 89.5g | 128 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1095
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