To make spaghetti squash soup, cook a halved spaghetti squash in the microwave for 10 minutes. Remove the strands, and set aside. Sauté 2 cups of vegetables in a stock pot until soft. Pour in 8 cups of stock, and simmer for 20 minutes. Add the spaghetti squash, and simmer for an additional five minutes.
If preferred, use mirepoix, which is a mix of chopped onions, carrots and celery, for the vegetables, or use any other vegetables of choice in season. Add 1 cup of chopped mushrooms and 1 cup of diced tomatoes for a more robust flavor. Toss in 2 teaspoons of chopped fresh herbs of choice. Taste the soup before adding additional salt, as store-bought stock often has a high sodium content.
Alternatively, sprinkle a halved spaghetti squash with ground clove, nutmeg, salt and pepper. Bake it in an oven preheated to 350 Fahrenheit for approximately 40 minutes or until done. Place the baked spaghetti squash strands in a blender with about 1 cup of chicken broth, and pulse until pureed. Transfer the puree to a sauce pan, and cook over low to medium heat. Add more broth and half-and-half to the desired consistency. Top with dollop of sour cream before serving.