The spaghetti squash is cooked under pressure for seven minutes and removed and its water.
Bacon is fried in the pot then removed.
Chicken broth and squash and all other ingredients are returned to the pot except bacon and cooked until soft without pressure.
The ingredients are blended by emersion blender.
The bacon returned to the pot and the soup cooked further without pressure.
Not shown:
homemade chicken broth
bay leaves (removed before blending)
cayenne pepper
sat
black pepper
cumin
heavy whipping cream to finish
butter to finish
The soup is heavenly and I mean it.
The squash fibers form around the equator of the squash. If the squash is cut lengthwise pole to pole, then the fibers will all be cut in half. Cutting the squash in half along the equator keeps the fibers long as possible.
A little bit of butter, salt and pepper, is all that is needed for this spaghetti squash to taste great. I can see why people like this so much.
As for soup, acorn squash and butternut squash will work very well this same way.
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