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!
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.
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!
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.
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.
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!
Delicious! I used black beans instead of rice and no macaroni. It was simply delish!
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!
This recipe is really worth the time it takes!
