Sauté the chopped onion and garlic on Ghee until golden brown. Add diced potatoes and squash (or pumpkin), mix and sauté for a while. Add vegetable broth and orange juice and cook until soft. Then mix the soup with an immersible mixer. Add heavy cream and season.
Garnish the soup on a plate with sour cream, herbs or seeds.
Cut the washed spaghetti squash in half and remove the seeds. Salt and pepper to taste and drizzle with olive oil. Place the squash on a baking sheet with the cut part down and bake in a preheated oven for 30-45 minutes until soft.
n a large pan, sauté finely chopped onion, add the ground turkey and season with spices (salt, pepper, cumin, sweet paprika, oregano, chili, garlic) and stir for about 5 minutes. In a small bowl, dilute tomato paste with water and add it to the pan. Mix in finely chopped green onion and stew under the lid for about 20 minutes.
Prepare your vegetables:
Cut up 1 tomato, 1 orange bell pepper,
a smaller bunch of coriander, a smaller bunch of parsley and 2 stalks of green onion.
Salt to taste. Mix in lemon juice from a lemon.
Take the baked squash out of the oven. You can serve the dish either in the squash or get the flesh on the plate, place the meat on top, add vegetables, and sprinkle with grated cheese.