Just a few changes: to make it more diabetic friendly, I replaced the sugar with Splenda and only used about 3/4 cup. I used 2% cottage and lite sour cream and used four whole eggs and four egg whites. I added 1 cup of diced dried fruit to the noodle mixture. For the topping, I mixed together about three tablespoons of whole wheat flour, 3/4 to 1 cup Splenda brown sugar blend, 1 teaspoon cinnamon and cut in 1 stick of butter. I spread the crumb mixture on top of the noodles and baked as directed. So yummy I didn't want to stop eating it! Next time I will try it with fat free cottage or ricotta cheese, fat free sour cream and more dried fruit.

Reviewed On: Feb. 19, 2010

I hated squash as a kid but am trying to acquire a taste for it now that I'm middle-aged. This was a good recipe to start off with. Very easy to make, no fat added, no sodium added and I actually liked the taste! I left out the celery because I didn't have any on hand and added a few teaspoons of lemon juice to perk up the flavor a bit. I think that the next time I make this I will try whole cranberry sauce as the filling to offset some of the sweetness.

Reviewed On: Oct. 17, 2009

I followed the recipe as written except for reducing the salt to 1 teaspoon. I used O'Douls non-alcoholic beer but didn't taste any beer flavor to the finished product so I will use regular beer or ale next time. The bread dough came out more like a batter for me - I was able to mix it up easily with just the wooden spoon. The bread came out wonderfully and was delicious. This is a recipe that will become a part of my favorite baking collection.

Reviewed On: Oct. 4, 2009