Reviewed: Mar. 23, 2011

I was weary about trying this...but I love summer squash so I gave it a whirl. Very good! I always season my squash with soy sauce so I did that. I didn't have fresh Jalapeno's, but used about 1/4 cup chopped jarred ones instead. I used egg beaters instead of eggs and added a can of petite diced tomatoes. Omitted the bread crumb topping and added more cheese about 15 minutes before it was done baking. My roommate and I LOVED this! I will definitely make this again!

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ALECIACRUMPLER

Reviewed: Dec. 30, 2010

Hubby's absolute favorite comfort food. I do not slice the squash; typically I use zucchini, and employ a chopper that dices into narrow rectangles; I do cheat and use a can of chopped jalapenos instead of fresh;and when out of crackers I have used Italian bread crumbs (with a light spritz of butter spray) with equal success. But the combination suggested for the casserole is perfect. I am nervous, but I am going to try to double the recipe for a potluck-- wish me luck!

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dreadpiraterosato

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Reviewed: Aug. 13, 2010

This was great... Did not have peppers so used spicy Mayo. It worked great!!!

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idbaker

Reviewed: Apr. 5, 2010

I made this last week and we loved it! It is just my husband and myself so we ate it for 2 nights. Just this morning he asked when we would have it again!

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Reviewer:

Anne

Reviewed: Sep. 5, 2009

Can't eat spicy food? I made this recipe without the jalapenos, using Italian-seasoned bread crumbs for the topping instead of crackers. I was afraid it might be too bland, but it is now a new family favorite!

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Peg Ivanyo

Cooking Level: Beginning

Home Town: Richmond, Utah, USA

Living In: Springville, Utah, USA

Reviewed: Aug. 11, 2009

This was a good recipe. I added some garlic while cooking the squash for a little extra flavor. I didn't have any crackers so I used bread crumbs and sprinkled extra cheese on top. Then I broiled it for the last 4 minutes to make the cheese a little crispy. Next time I will add some extra jalapenos since we like it spicy.

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Cassie

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 6, 2009

Well, this was a hit with my finicky step-dad! I didn't use jalapenos because he doesn't like spicy, but instead cumin and paprika. It was a bit bland for my taste, but perfect for him. I also used spagetti squash and precooked it in the oven for 20 minutes before sauteeing. Was tasty and will probably make again!

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Aleria

Cooking Level: Intermediate

Home Town: Bella Bella, British Columbia, Canada

Living In: Mission, British Columbia, Canada

Reviewed: Feb. 2, 2009

Very goo but I made it with Zucchini and yellow squash and added some lemon and garlic to it while it sauteed. I also layered it instead of mixing it, but will try it mixed next time I make it. I think it was very good and has room for improvement. I can't wait to make it again.

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LAURAGEORGE

Cooking Level: Intermediate

Home Town: Monroe, Utah, USA

Living In: Eagle River, Alaska, USA

Reviewed: Jan. 8, 2009

It was pretty easy to make, and it tasted very good. It felt light and healthy, no heavy feeling after dinner. I added a little bit of blue cheese to it, which my husband loved. Also, i didn't have jalapenos, so i added red pepper seeds instead, and it tasted great. Good job!

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