Use lots of cumin and lime juice to make these taste outstanding. Don't be afraid to bake longer than you think - they stay tough until you cook them long enough.

Reviewed On: Oct. 18, 2008

Don't cook the squash before hand! I cut the pieces into 1/2" chunks instead of slices, added more onion AND added a can of Rotel tomatoes (drained). Baked for 45 minutes so everything was cooked through. Mixed more of the cheese/cracker mixture into the squash mixture. leaving a thin coating on top which was perfect. We loved it!!

Reviewed On: Jul. 17, 2008

As another reviewer said, it makes a LOT of filling, so I had two shells ready. This should be called a custard pie since there's no cream or milk involved. The eggs make a thick filling which sets up nicely. Also, be sure to keep the strawberry pieces relatively large; halve the smaller strawberries, cut the big ones into thirds. Cook at 400 for about 30 minutes and then reduce to 350 and cook another 15-20 minutes. Turn off oven and let the pie sit for 10-15 minutes. Let cool thoroughly before slicing. It'll cut cleanly. As another cook mentioned, don't put too much egg white or it'll brown too much. Comes out pretty! I reduced the nutmeg by half and added a dash of cinnamon. My husband scarfed it down.

Reviewed On: Jul. 17, 2008