This soup has a great flavor, but the consistency is way too thin. I wouldn't call this "hearty". In fact, it's more like an appetizer soup, than a meal soup. By the way, I doubled it and it served six perfectly.

Reviewed On: Nov. 13, 2009

I've always heard that spaghetti squash doesn't "taste like squash", but I didn't believe it. Well, I'm a believer now! A great recipe to whom I will ever be grateful for turning me on to an incredible vegetable.

Reviewed On: Oct. 28, 2009

I used this as a glaze, with beautiful thin lines dripping down the sides of a wedding cake. I found that initially it's too thin, and worked much better when allowed to cool, at room temperature, to just below 80º. Dripped down the sides beautifully! Also, when using chocolate chips (instead of the "good stuff") it's helpful to strain the mixture after it's been gently mixed together, yet before adding the vanilla.

Reviewed On: Aug. 29, 2009