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1
Preheat the oven to 350 degrees F. Cut the squashes in half, lengthwise and remove the seeds.
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2
Season the squash with salt and white pepper.
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3
Place the halved squashes, skin side down, in a shallow roasting pan.
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4
Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash.
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5
Arrange the carrots, parsnips, onions, and garlic cloves around the squash.
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6
Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours.
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7
Remove from the oven and cool the vegetables for 5 minutes.
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8
Scoop the flesh out of each squash and place in large sauce pot.
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9
Discard the skin.
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10
Place the other roasted vegetables and the cooking liquid in the pot.
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11
Add the remaining wine and chicken stock to the pot.
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12
Bring the liquid up to a boil and reduce to a simmer.
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13
Season with allspice, salt and pepper.
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14
Simmer the soup for 10 minutes.
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15
Remove from the heat.
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16
Using a hand-held blender, puree the soup until smooth.
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17
Return the soup to butter.
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18
When the butter has melted, saute the spaghetti squash for 2 minutes.
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19
Add the parsley.
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20
Season with salt and pepper.
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21
Ladle the soup in a shallow bowl.
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22
Garnish the soup with the Sauteed spaghetti squash, creme fraiche, and chives.
