By Debbie Whittaker
March/April 1998
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.
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Soup Base
• 4 onions
• 1 small spaghetti squash
• 8 cups seasoned broth (use homemade or canned stock, vegetable bouillon cubes, Marmite, or Vegemite)
• Salt to taste
Sorrel Pesto
• 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.
Click here for the main article, Eating Well: The Herbal Path To Daily Health.