Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400 degrees. cut squash in half, scoop out seeds, peel and cut into 1-inch cubes. (received a suggestion from a more experienced chef here on 'zaar, peeling will be easier if squash is cut into smaller chunks first.). toss with garlic and olive oil and pour mixture into 2 quart baking dish. bake, uncovered, for 30 minutes, stirring twice. meanwhile, chop tomatoes. remove baking dish from oven, add salt and pepper and mash the squash up a bit with the back of a spoon. in the following order, top with tomatoes, mozzarella cheese, parmesan and scallions. return to oven and bake, uncovered, for 30 more minutes or until hot and bubbly and cheese has melted.

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).