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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 13, 2008
My bf and I didn't really like this. It was tangy, which I kind of liked, but we aren't sure enough about it to make it again. I'm not thrilled with the amount of mayo it called for (I'm not a big fan of the calories or the taste), and I didn't have onion or bell pepper, so I left that out. It may have been better with those ingredients, but I still don't think we'd like it. So I'm going to search for something we might like better.
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pomplemousse
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Cooking Level: Intermediate
Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 30, 2007
Tasty! I had a 16 oz package of frozen squash and didn't like the flavor of it plain so I found this recipe. I am on South Beach so I didn't use the bread crumbs and didn't have any green pepper. I still found it yummy!
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denab
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Cooking Level: Intermediate
Living In: Richmond, Virginia, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 19, 2006
I used half sour cream and half mayo, added salt and pepper and only used one egg. The flavor of the suash was good but I was not crazy about the bread crumb topping. It seemed a little dry and didn't do much for the flavor.
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MISSILE198
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 25, 2006
I customized this recipe for myself, I only used one egg, and it came out great. Delicious!!!
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DELICIA9999
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Cooking Level: Expert
Home Town: Decatur, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 19, 2006
My husband loved it, even my 19month old wanted more!
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White Raven
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Cooking Level: Intermediate
Home Town: Santa Rosa, California, USA
Living In: Healdsburg, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 24, 2006
Wonderful all-round recipe - one more good way to use up the hoards of squash I get out of my garden each summer. As noted by previous reviewers, recipe needs salt. Like one other reviewer, I sauteed the onion and bell pepper, instead of boiling. I squeezed all water out of the squash, with the result that the recipe was maybe a hair dry? Next time I make this, I will try adding 1/4 cup honey-dijon mustard and a teaspoon of salt, and I think I won't be so zealous about squeezing out ALL the water...
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TYGRWMN
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Cooking Level: Expert
Home Town: Menlo Park, California, USA
Living In: San Jose, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 9, 2006
I cooked this recipe for my parents, grandmother, brother, and my niece and nephew. They all loved it! It was extremely easy to make and even the kids wanted seconds. I added garlic and a little bit of sour cream, and I used Italian breadcrumbs. This will be a summer favorite.
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2 users found this review helpful

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Amanda Cornelius
Cooking Level: Beginning
Home Town: Fruit Heights, Utah, USA
Living In: Cheney, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 19, 2006
This is wonderful. I keep coming back to this recipe in the summer to make again and again.
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Emily S.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 28, 2005
I wasn't quite sure when I was making this what the texture was supposed to be like. I used one butternut and one accorn squash, sliced them and removed the seeds, then peeled, cubed, and boiled the pieces along with the onions. Once they were good and soft, I smooshed them with the mixer, along with the rest of the ingredients. Topped with the bread crumbs and baked. I got lots and lots of compliments on it.
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Suzy Sivley
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 26, 2005
I tried this and thought it needs a little salt and pepper. Otherwise it was great. I used green and yellow squash. I think it would be even better with sausage or bacon crumbled into it. You could used green, yellow, and red peppers for color or if you like it hot use hot peppers.
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WINNIEKUHL
Living In: Waynesboro, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 12, 2004
Very Good..I used butternut squash..I sauteed the onion ( iused a red one) w/ the green pepper and then added it to the boiled squash. I also used 1/2 cup light mayo and 1/2 cup of a veggie parm/mozz blend...one to 2 T sprinkled on top all that lowered the calorie content and made the best way to make butternut squash I've ever tasted...My husband loved it too!!!!!
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GRANDMASCOOKIES215
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 11, 2004
This is amazing! Only to be fair, I did modify the recipe. I didn't have the parmisan, so I used swiss and it turned out so yummy! My husband who hates squash loved this!
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shan~
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 30, 2004
This had really good flavor, but the 2 eggs gave it an unexpected consistency that we didn't really like. Would make again with one, or even no eggs.
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1SOUTHERNGIRL
Cooking Level: Expert
Home Town: Birmingham, Alabama, USA
Living In: Auburn, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 30, 2003
This was a great recipe. It was delicious and easy to make. The thing I liked most is that it didn't taste like the usual squash casseroles that you use cream soups in. It has a very unique, light taste. My husband loved it.
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Reviewer:

LEGENTRY
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