The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 14, 2009
Easy, delicious, and nutritious! I didn't have squash or tomatoes, but it made a great topping for polenta. Very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 30, 2009
I've been searching for healthy recipes for our abundance of yellow squash--we thought this one was delicious! Very light flavor, you really get to taste the veggies. Didn't use the almonds and it was still great. My younger kids didn't love it but my 11-year-old son went back for seconds!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 14, 2009
This was pretty good. Very fresh and healthy. But I felt like it needed a little more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 7, 2009
Delicious and simple side dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 21, 2008
Yum! Nice flavor.
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Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: May 18, 2007
Tasty! I made it twice and this time I served the rest over a bed of spinach, and sliced the roma tomatoes instead of chopped them.
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Photo by Lauryl

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 8, 2007
this was pretty good - I actually skipped the squash because I didn't have any, and I ended up using 6 cups of spinach because of how much it cooks down. The toasted almonds on top really were fantastic!
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Photo by spacedcowgirl

Cooking Level: Expert



 
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