Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Cut spaghetti squash down center and pull apart in two pieces.

Scoop center seeds out with a spoon

Drizzle with olive oil and spices of choice

Flip upside down on baking sheet so the outside of the squash is facing up

Bake at 375 / 190 for one hour

Use fork to loosen spaghetti squash into “pasta”