I was afraid I wouldn't be able to adapt to spaghetti squash instead of pasta, but this is really tasty. The feta tops it off perfectly and pulls all the fresh flavors together. I had to make changes because of what I had left in the garden (veggies: canned tomatoes, sweet red pepper, onion, garlic, mushroom and carrot; herbs: parsley, rosemary, and sorrel). Easy, flexible, and delicious!

Reviewed On: Nov. 1, 2011

Wow! I was encouraged by other reviewers to make this recipe to my tastes, so I did. I used applesauce for 1/2 the oil, used dried cranberries (for raisins) and pecans (for walnuts), substituted whole wheat pastry flour, used only 1/3 cup brown sugar, threw in some raw peanuts and replaced some of the wheat germ with milk powder and some of the honey with crunchy peanut butter. I had a feeling this recipe would work anyway, and it really did. Very yummy! Mine cooked about 27 minutes on parchment paper. Buttered hands helped to spread the batter and make sure it was pressed together well.

Reviewed On: Apr. 6, 2011

This was marvelous. I'm a squash newbie and realized after the fact that I had buttercup rather than butternut squash. The only other thing I changed was that I roasted the pecans in the skillet first instead of using the oven. Great blend of sweet and savory.

Reviewed On: Sep. 19, 2009