Reviewed: Jan. 10, 2012

We loved this! I used a little less squash and a little more macaroni, and I used brown rice instead of white. Next time I might throw in some barley instead of lentils just to change it up, but it's great as is!

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Reviewer:

PuggyK

Reviewed: Dec. 21, 2011

Delicious! I used black beans instead of rice, and no macaroni. It was simply delish!

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Reviewer:

AbbyA

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Prairie Du Sac, Wisconsin, USA

Reviewed: Oct. 24, 2011

This was excellent, but I must say a few things. Eaten right after cooking, it was pretty unappetizing seeing as the spaghetti squash had not taken in any of the flavors yet. After a night of marinating in the fridge the flavors came together WONDERFULLY, and this dish became 1000x better. I omitted the macaroni and simply upped the rice (I used short-grain brown) to balance out the textures. I also upped the liquid content just a bit because I love me a brothy soup. (: Overall quite a good dish. I would be wary to feed it to a large group - if I was to do so I would be sure to let it sit for at least one day in the fridge if not more and then reheat to serve.

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Reviewer:

bree (:

Cooking Level: Beginning

Reviewed: Jan. 25, 2011

Excellent recipe! Probably the heartiest vegetarian soup of I have tasted. Enjoyed it very much and did not miss the meat! Plus, it was so simple...the most difficult part was cutting the spaghetti squash in half!

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Reviewer:

sarahlynn

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

This was a tasty soup and easy. It needs some salt and pepper. I had to cook the squash longer than 30 minutes--might have been about 45 minutes. I also added a bit of Vegeta seasoning--a European seasoning that makes any soup taste better. Replaced some of the vegetable broth with chicken broth. Also, I added the tomatoes and brown rice at the same time as the stock and lentils and simmered for 35 minutes. Then I added the frozen corn, pasta and squash and simmered 10 more minutes.

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Reviewer:

Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

Reviewed: Oct. 4, 2010

I really enjoyed the flavours in this dish. I didn't have any stock, so I added bullion instead. I did put a little too much water in, so it was a little soupier than I think it was suppose to be. Next time I would add more lentils.

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Reviewer:

spinningwheelgirl

Reviewed: Mar. 15, 2010

i wasn't paying attention and accidentally added the entire bag of lentils and, after i more than doubled the spices and added more broth, it was fine. i also left out the rice and macaroni and added frozen green beans and peas and garbanzo beans instead. i will definitely make this again.

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Reviewer:

rachel

Reviewed: Oct. 21, 2008

What a easy and delicious recipe that was really fun to make and eat

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Reviewer:

Stephen

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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Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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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