Reviewed: Nov. 3, 2009

I'm sure now why I read several reviews saying that this was good/okay without the tomato sauce but better with. The flavor in this dish is almost totally dependent on the tomato sauce. The idea of this recipe seems delicious but unfortunately it's just not for us.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maude s.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

Very good stuffing. I think next time i will take the skin off the squash and season the squash.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Suffern, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

The filling and squash tasted good but some what dry. I think I'll have to try this recipe again with some modifications. For the spaghetti sauce, I used 2 servings of "Kay's Spaghetti and Lasagna Sauce" and some left over " Simple Arrabbiata Sauce" I had in the fridge.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2009

Great idea. I boiled my squash, instead of steaming (by accident), and it still came out great. Only complaint is that there is not enough salt. Top with parmesean and broil for a minute for a crispier top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

Very yummy. I used acorn squash which I baked face down with a little water for 15 minutes before filling. I used fresh spinach, lots of garlic, ricotta and topped with freshly grated romano and white pepper. It took an addition 30+ minutes to cook sufficiently. I'll definitely do this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sky

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2009

I loved this recipe - it's great when you have an abundance of squash in the garden! I left out the onion and spaghetti sauce and it was delicious. My husband wasn't quite as crazy about it as I was, but he's more of a meat lover anyway. I served it as a main dish (which is what he didn't like) because it was fairly time-consuming to be just a side dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KSouth

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2008

This was so delicious! I subbed butternut from the CSA, and that’s what I’ll use from now on—the sweetness worked well with the stuffing, and I liked the heartier texture. Instead of dried herbs, I used lots of fresh basil and oregano, and I used Parmesan-reggiano cheese, which has a stronger flavor. I also used fresh spinach (with some chard, because I had extra), and homemade marinara from our favorite Jersey deli. A perfect cold-weather dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2008

I made this for dinner last nigtht and it was wonderful. Love the flavors. I did not use the sauce it was great without it. Photo looks like butternut squash. I used summer squash. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathy's Place

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

Very good; especially when you are looking for a different way to eat "squash". I didn't even use tomato sauce. The seasonings can be altered accorning to individual taste also. Quite a good recipe. Thanks Bernie

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2008

I thought that this was pretty tasty just as it was! I used the yellow patty pan squash since that was what I had. Mine were so big that I increased the cooking time a bit but it was a fun change from plain steamed squash. My husband's only complaint that was he wanted this as a side not the main course.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allison M.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Norwalk, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2008

This was okay. Good base recipe but a tad bland. I think it needs some more spices. Lovely presentation though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

supplemist

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

The filling was fantastic, my favorite part. I added a seeded, chopped tomato, a dash of red pepper flakes, and added chopped fresh basil. I couldn't stop eating the filling while cooking. I microwaved the sqaush for 2 minutes then put it in the over for 5 minutes before adding the filling. 20 minutes before it was done I added swiss cheese to the top. Served it with fresh parmesan cheese and warm tomato sauce. Excellent, will definitely make again. Oh yeah, this dish is HUGE, you don't need any sides.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chelsea S

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

beautiful presentation and the filling is fantastic (with minor changes). I boiled and then baked my squash (brushed with oul and lightly seasoned with salt and paper)...however the squash was still semi-hard in some places so next time I will microwave then bake. For the filing, I sauteed the onion, garlic, and scooped out squash with butter and olive oil...I also added one small seeded jalepeno pepper. While sauteeing I salted the veggies and then added the spinach which I salted to taste later. We used the left over filling to make pizza and plan to use the filling for a sauceless lasagna. Do try!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

My husband raves over this one! I've made it with zucchini with equal success. I've also done some small modifications, depending on what I have on hand (mozzarella vs. parm..) Definitely a keeper! A great way to use extra squash from the garden, or just to incorporate a different veggie into your meals!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

APmomma

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2007

This is a surprisingly good way to use up squash. The spaghetti sauce was great with it and fresh Parmesan is a must.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OTTOS2

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

My husband and I liked this a lot. I added some mozzarella and fresh grated parmesan cheese to the filling. I also served it with a side of whole wheat spaghetti and topped it with marinara sauce. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MANDI810

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2007

This was very bland and the squash was very under-done even though I steamed it for 10 minutes instead of the recommended 5. The stuffing was fine, although pretty tasteless. The only thing in the recipe with any flavor was the spaghetti sauce topping. I will not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

betsdanforth

Cooking Level: Intermediate

Home Town: Shenandoah, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2006

i made this for my family, they loved it. i used fresh parmesan cheese and had a bowl of it sitting on the table as well. Spaghetti sauce was needed. very good! i will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heidi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2006

Just okay for us, used low-fat everything but needed more of a kick. Maybe something spicey? Anyway, heed the advice of others, don't overcook, ours was a bit runny.

Was this review helpful? [ YES ]
0 users found this review helpful