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: add oil, garlic and onion to large stockpot over medium heat. saute for 3-4 minutes. add sage, salt, pepper, broth and squash. bring to a boil. cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot. garnish with parmesan cheese and more fresh sage (if desired).