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Moroccan-Style Stuffed Acorn Squash

Reviewed: Oct. 9, 2009

I used apricots instead of raisins. I didn't mind that it made extra stuffing, because the stuffing can hold its own. Really good.

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Long Soup

Reviewed: Mar. 15, 2009

Keep the noodles. In fact, I added more noodles and less broth and also added a bunch of carrots and celery. I'm a starving student, I don't want a wimpy soup. It was fabulous.

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Ratatouille

Reviewed: Nov. 11, 2008

Excellent ratatouille. Came out perfect and looked really shnazzy.

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Spinach and Spaghetti Squash Quiche

Reviewed: Nov. 7, 2008

This is a great recipe. I was skeptical about the crust, but it turned out awesome. What a great healthy alternative! I added cayenne, paprika, and mustard powder for some extra flavor. I didn't have skim evaporated milk, so I used one cup of skim milk and 1/2 cup cottage cheese instead. I also didn't have any spinache, so I used 1 cup of spaghetti squash. What a tasty way to make a dent in the big pile of spaghetti squash I've got to deal with :)

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Whole Wheat Pita Bread

Reviewed: Nov. 4, 2008

Turned out great! I was very pleased with it, and I haven't had a lot of success with yeast breads. Very easy and delicious.

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Chocolate Zucchini Bread I

Reviewed: Nov. 4, 2008

Wonderfully moist cake. I used all whole wheat flour, and replaced 3/4 of the oil with applesauce, and it's day three and the cake is still delightfully moist and hasn't gotten chewy at all (as I've had other recipes do with the apple sauce replacement). I also used four tightly packed cups of zucchini.

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Zucchini Herb Casserole

Reviewed: Nov. 4, 2008

Absolutely great way to use up the overabundance of zucchini we tend to accumulate at the end of the summer. Very tasty. I did triple the amount of spice as the other reviewers suggested, and I used Monteray Jack instead of cheddar. Quite tasty. Great texture.

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