Spaghetti Squash Chowder

Halve the squash, remove the seeds and fibers, and cut into quarters or sixths.  Steam over boiling water until tender when pierced with a fork, about 30 minutes.

Meanwhile, melt the butter and the oil in a large saucepan over low heat. Add the garlic and cook until the garlic is softened and fragrant, about 10 minutes.  Do not let the garlic color.  Stir in the broth and sherry, or white wine. Bring the mixture to a boil.  Reduce the heat and simmer for 30 minutes.

Stir in the milk and potato and adjust the heat as needed so the soup continues to simmer for another 30 to 45 minutes, until the potato is completely tender.  Puree the soup in blender.  Return the mixture to the saucepan. 

Using a fork, scrape the squash into a bowl and separate the strands with the fork to create “spaghetti.”  Add to the saucepan along with the cream. Season to taste with salt and pepper.  Simmer until heated through.  Serve at once or hold overnight in the refrigerator to allow the flavor to develop even more.  Reheat gently before serving.