Loved this new way to use up my bounty of zucchini and yellow squash from the garden. Even husband who "hates" lasagna loved this recipe. After reading other's comments about the problem of it being too watery and the squash still undercooked, I sweated the squash with salt and pepper for 30 minutes, then put it in the microwave for a few minutes to partially cook it before assembling the casserole. I also used some spaghetti sauce instead of plain tomato sauce and simmered it a while to thicken it. After baking for the 45 minutes it still looked a little "raw" so I upped the temperature to about 400 for the last 10 minutes to brown the cheese on the top. Let it sit for at least 15 minutes before cutting and serving so any liquid is reabsorbed by the squash. It is a great low carb, low calorie complete dinner in one dish.

Reviewed On: Jul. 3, 2008