We really enjoyed this. I adapted the original recipe a little to fit my style in the kitchen and make it go a bit further. First off, I like to limit my use of the microwave, so I poked some holes in the squash, put it in about 1/2 inch or so of water in a pan, and cooked it in the oven for about 45 minutes (or until easy to slide a knife into) at 375. Instead of serving in the squash, I cubed the squash and served it as part of the other vege's. (I imagine this would be good with butternut as well, if adapted this way.) I added spinach and chicken to the mix as well. Served on a bed of brown rice. Used parmesan cheese, rather than cheddar, as a topping. I increased all ingredients so we'd have a larger amount leftover.
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We really enjoyed this. I adapted the original recipe a little to fit my style in the kitchen...