A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.

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  • In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.

  • If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).

  • After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Nutrition Facts

166 calories; protein 5.5g; carbohydrates 28.6g; fat 3.6g; sodium 571.7mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2003
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! Read More
(18)

Most helpful critical review

Rating: 3 stars
08/27/2008
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. Read More
(6)
43 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/05/2003
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! Read More
(18)
Rating: 4 stars
10/30/2003
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. Read More
(9)
Rating: 5 stars
11/22/2005
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! Read More
(9)
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Rating: 4 stars
07/18/2003
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. Read More
(9)
Rating: 3 stars
08/26/2008
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. Read More
(6)
Rating: 5 stars
01/10/2012
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! Read More
(5)
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Rating: 5 stars
12/21/2011
Delicious! I used black beans instead of rice and no macaroni. It was simply delish! Read More
(5)
Rating: 4 stars
08/05/2003
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! Read More
(5)
Rating: 5 stars
12/01/2002
This recipe is really worth the time it takes! Read More
(5)