Even my non-vegetarian friends loved this. Such a great recipe--the sauce is phenomenal. I made just a few modifications: 1) Taking the advice of other commenters, I doubled the minced garlic. 2) I used Italian Seasoning, rather than oregano, in the sauce. 3) Since I am not a huge fan of the texture of mushrooms, I minced them as finely as I could. 4) I used ricotta cheese, rather than cottage cheese. 5) I doubled the amount of ricotta/spinach filling. 6) I used almost 1 1/2 times the amount of mozzarella/parmesan as the recipe. 7) I baked it in a full-size lasagna pan, rather than a standard 9x13.

Reviewed On: Dec. 18, 2009

Delicious. I'm doing a lot of experimenting with squash lately, and so far this is my favorite recipe. I did make one modification: I don't like mushrooms, so I substituted sliced almonds in their place. They soften up nicely in the cooking process and add a little bit "meatier" texture to the mix that the mushrooms would normally provide. I ended up cooking a bit less than 1 1/2 cup each of the celery and onions, and then sprinkled in the almonds until I was happy with their distribution through the stuffing. This recipe seems to be proportioned for a fairly large squash... I cooked mine for only 10 minutes in the microwave and it was perfect for going into the oven. I also had quite a bit of leftover stuffing.

Reviewed On: Sep. 23, 2009

Fantastic--it's a huge hit with my friends. I liked the recipe a lot as-is, however, I took some advice from the comments to improve it. I tried only putting in about 2 tbsp of the brown sugar, and didn't add any more salt than the soup + garlic salt. Perfect!

Reviewed On: Sep. 5, 2009