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Reviewed: Jul. 19, 2008

This was really good! It was much more interesting and less egg-y than I expected. We made this using yellow squash and bread crumbs because that's what we had. We only used about 1/2 cup bread crumbs (1/4 mixed in and 1/4 sprinkled on top). We also used a few more spices and quite a bit more feta cheese. YUM, I will definitely make this again.

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Laurie

	Cooking Level: Beginning Home Town: Grand Rapids, Michigan, USA
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Reviewed: Jun. 4, 2008

I really enjoyed this recipe. It's different from any other casserole that I've eaten and it's relatively healthy! I would recommend it.

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hula_wahine

	Cooking Level: Intermediate Living In: Tucson, Arizona, USA
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Reviewed: Mar. 29, 2008

I didn't have any stuffing mix, so I used fresh brench bread crumbs seasoned with sage and onion. It worked fine, and the dish turned out great. My husband and I love this one! Next time I might add a little more feta, just because we love the taste so much, but it was great with the amount stated.

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GUMBOWITCH

	Cooking Level: Expert
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Reviewed: Nov. 22, 2007

I made this for Thanksgiving, forgot to add the stuffing mix but everyone raved anyway! Thanks for the yummy squash recipe! I think you could use milk instead of cream to cut the fat and it would still be great.

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Carlene

	Cooking Level: Intermediate Living In: Edmond, Oklahoma, USA
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Reviewed: Jan. 13, 2007

Oh this is really good! I used crushed crutons instead of bread cumbs and it still turned out wonderful. Can't get enough!

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texrah


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Reviewed: Dec. 30, 2006

We very much enjoyed this recipe. We made it exactly as directed with the exception of replacing goat cheese crumbles for feta. It was a tasty combination and would work well for a Sunday brunch option.

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J Walter Jones

	Cooking Level: Intermediate Home Town: Pleasanton, California, USA Living In: Seville, Ohio, USA
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Reviewed: Jan. 14, 2005

I followed the recipe exactly & this was good, but not my favorite squash recipe.

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Jennifer

	Cooking Level: Intermediate Living In: Grand Junction, Colorado, USA
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Reviewed: Dec. 22, 2003

This was an interesting concocsion. I would make it again. I used butternut squash, a regular skinned/seeded tomato and yellow onion beacause this was what I had on hand. I think acorn squash would probably have made made this even better. It tasted alot better the second day when I warmed it up for lunch. The flavors seemed to have melded.

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Monica


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