Reviewed: Jan. 8, 2012

i made this dish today its was pretty good next time all put in hillshire farm sausage.and a little bit of green pepper and add less salt. no pepper.

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Reviewer:

eaw9414

Cooking Level: Expert

Living In: Russell, Ohio, USA

Reviewed: Sep. 21, 2011

This is so fast and so tasty that I have made it several times. Even my squash hating son eats this dish. It is good over rice. I usually triple the recipe to feed the whole family.

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Reviewer:

Care.it

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Elk Grove, California, USA

Reviewed: Aug. 24, 2011

We enjoyed this with frozen broccoli, zucchini, parmesan and red pepper flakes. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 3, 2011

Followed recipe exactly - just took the suggestion to add tomatoes and topped with parm cheese- FANTASTIC! The plates were practically licked clean :o) Thanks for the simple but amazing recipe!

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Reviewer:

Cassie

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

Always found squash to be so bland, but the sausage really gave it a good flavor. I doubled the amount of squash and it still came out so flavorful. Tried the croutons, but didn't think they added anything to the dish. Served over brown rice

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Reviewer:

Barbara L.

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Athens, Georgia, USA

Reviewed: Nov. 3, 2010

I wouldn't have thought about these ingredients together. But this was great!

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Reviewer:

Chanequa

Reviewed: Jul. 12, 2010

This was yummy after I got a hold of it! I added revisions to the recipe which really made the diference. I sauted garlic in with the onions and sausage for better flavor. I also roasted and julienned a red pepper and sauted that in. The pasta would be bland if not doctored up, so I added a tsp olive oil some garlic powder, ground black pepper and parmesean cheese. I then layed the pasta (penne) in the bowl and put grated mozzerella on top. Then I added the sausage mixture and put a little cayanne on top and more mozzerella. This was really good with the revisions, without it....it would be plain. I will also add more zuccini next time as it was my favorite part. I am an expirienced cook so it takes a special recipe to impress me.

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Luv2cook Saturdays

Cooking Level: Expert

Living In: Salem, New Jersey, USA

Reviewed: Jun. 15, 2010

I have a freezer full of bulk italian sausage thanks to my daughter's FFA project and am always looking for new ways to prepare it. When I first saw this recipe, I thought it looked kind of bland, but I had everything to make it and thought I would give it a try. WOW! I was pleasantly surprised. My family loved it. I used zucchini instead of yellow squash and we served it over white rice. We topped it with parmesan cheese and french fried onions. Delicious!

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Reviewer:

KimB

Cooking Level: Intermediate

Reviewed: Sep. 15, 2009

My husband was not enthusiastic, until he took a bite! He loved it! I served it over rice.

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Reviewer:

TheO's

Reviewed: Aug. 18, 2009

I needed something to do with too much summer squash that I had blanched and frozen from a pick-yourself farm we visited a few weeks ago. This was so easy and very good. I served it over white rice and added a big fat juicy Jersey tomato which I chopped up, to the pot which gave it some color. I think this is a good "as is" dish or easy to add more and more vegetables (next time I will try adding baby spinach) "as you like it".

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