Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the squash in half lengthwise, scoop out seeds, rub with olive oil, salt and pepper. put face down on baking sheet with cloves of garlic and bay leaf in the hollow. roast at 400 degrees for 1 hour. scoop out flesh of squash and puree with stock. simmer with herbs and spices of choice.

Target recipe: combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total). bring to a boil and cook about 8 minutes, or until veggies are tender. add butternut squash, minute rice, salt and pepper. cook over medium heat 10-15 minutes or until squash is tender. add the milk and nutmeg. puree soup in batchs using a blender or food processor. return to pot and gently heat on low until warm. very yummy and very low fat! (even the kids will love it!).