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Reviewed: Aug. 26, 2008

The small amount of curry powder used in this recipe isn't enough to give it too much of a curry flavor. If you are a fan of curry add more. We felt there is too much spaghetti squash in this recipe, but that's a personal taste.

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mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: May 12, 2008

This was pretty good. I picked the recipes because it was low in calories and low in fat. I Pretty much followed it to a tee execpt i didnt have noodles or lentils so i just added extra rice. There was so much spaghetti squash in it! But good for a heart low fat soup!

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SUZ830

	Cooking Level: Intermediate Home Town: Irving, Texas, USA Living In: Arlington, Texas, USA
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Reviewed: Mar. 12, 2008

This was OK, unusual, labor-intensive.

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JenniferJP


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Reviewed: Dec. 25, 2005

This really didn't work for me. I'm not sure why. But it was nothing special and I felt it was lacking in flavor.

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LECKMAN


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Reviewed: Nov. 22, 2005

Thanks Sandy! This recipe was everything you described! My only substitute was using butternut squash instead of spaghetti squash because that's what I had on hand. Everyone in the family loved it and so did some friends who stopped by for leftovers :) This is a definite keeper!

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MARIYA02

	Cooking Level: Intermediate Home Town: Saint Paul, Minnesota, USA Living In: Toronto, Ontario, Canada
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Reviewed: Oct. 30, 2003

Easy to make, and very tasty... it was our first experience with spaghetti squash, but we'll definitely be using them again and again. The only changes we made were tri-color rotelle instead of macaroni and a roux to thicken it somewhat. Next time, I think more lentils and red pepper penne will make it perfect.

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Reviewer:

GRECK


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Reviewed: Oct. 5, 2003

Great recipe for spaghetti squash. I omitted the rice and pasta, and added frozen green beans and canned chickpeas. I just didn't think the rice and pasta were necessary. The flavor was great, and without the rice and pasta, this was a very low-calorie soup. Even my picky husband liked it!

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8 users found this review helpful

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Maggie


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Reviewed: Aug. 5, 2003

Very tasty and very healthy - easy to adjust as well. I didn't use squash, but I did use orzo and brown rice. A beautiful mix of colors and flavors!

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3 users found this review helpful

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AIMEEWOZ

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Santa Barbara, California, USA
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Reviewed: Jul. 18, 2003

I loved the use of spices in this soup. It also tasted great the next day. It was a little heavy on the squash compared to the rice and lentils, but otherwise, it's a new favorite.

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PITA.E


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Reviewed: Dec. 1, 2002

Very tasty! Easy to prepare.

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ASHLEY SLOMANSON


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Reviewed: Dec. 1, 2002

nice but not a knock out. does make you warm and full.

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Reviewer:

HILA NUDLER - DONAGI


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Reviewed: Dec. 1, 2002

This recipe is really worth the time it takes!

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4 users found this review helpful

Reviewer:

KAIA22

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Anchorage, Alaska, USA
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