The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 30, 2009
this had mix reviews from our dining room table from a one star to a four star so i will give it a three star but i personally wouldn't take the time to make it again. my husband thought it had tuna in it the pecans fooled him... LOL... so this is a recipe i could take it or leave it so i think i will leave it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 27, 2009
This recipe is okay but bland. I'm giving it 4 stars because I think with some herbs, it could be much more tasty. I would try adding some fresh basil to this recipe...maybe more pepper. I did modify it a little, I used almonds instead of pecans which I thought was great. I also used crumbled crackers as a topper which added flavor. Overall a 4 star but will spice it up next time I make it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 18, 2009
Maybe this recipe is wonderful when modified slightly as others have done but when prepared as directed it's nothing to rave about. It's not bad and I'll probably finish the leftovers (of which there were plenty) but it just didn't showcase my garden-fresh summer squash the way I had hoped. The gorgeous, delicate flavor of the squash was lost amidst the overwhelming onion flavor and all the fat. I won't be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 30, 2009
I was looking for something different to do with the squash from the garden and this was delicious. I made a few changes - I did not boil or mash the squash (we don't care for mushy veggies) but sauteed it in the butter to soften and added the onion and pepper in the last few minutes. I omitted the sugar, used light mayo and added garlic powder and just a touch of cayenne to the mixture. I topped with mozzarella (didn't have cheddar) and crushed caesar crutons. Rave reviews! Serves more like 5-6.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 29, 2009
I didn't have any pecans, so I substituted walnuts and it was great. Next time tho, I think I will saute the onions first to soften them a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 27, 2009
I didn't change a thing and it was incredible. The pecans make this recipe very unique.
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Cooking Level: Expert

Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 20, 2009
Gone in 60 seconds! I sliced the squash and let sit on paper towels for about an hour. Then sauteed the onions (doubled the amount) and peppers in olive oil. I substituted fat free sour cream for mayo, 1/2 the butter, NO sugar, and used panko crumbs and garlic powder on the top. Broil at the last half-minute to get a firm crunch on top. Fabulous !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 10, 2009
Delicious! I sauteed the onions first in a little of the butter (personal preference) and I didn't have a green pepper (didn't miss it). I think panko bread crumbs would be really good, maybe better than regular. I DID put in the sugar and I think if I had left it out, it might have changed the whole recipe.Used jack cheese a a few extra pecans and left the veggies kinda chunky. Both my husband and I loved this recipe. Thanks!
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Cooking Level: Intermediate

Home Town: Burbank, California, USA
Living In: Lompoc, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 6, 2009
This was really good, although I forgot to add the nuts. I used sweet onions, and did not agree with the reviewer who said the onions should be cooked first. Perhaps it depends on how finely they are diced. I used a mix of red, green, and yellow peppers (purchased frozen from Trader Joe's). Although the sugar didn't hurt, I think this would be just as good without it. I'll try a shake or two of Tabasco Sauce next time, too. Yes, I'll definitely be making this again, throughout the summer. Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 9, 2009
Halved the recipe, didn't use the nuts or bell peppers. We loved it!
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Cooking Level: Beginning

Home Town: Orlando, Florida, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 30, 2009
Great recipe! Totally novice cook here looking to use up the summer squash and zucchini. DH couldn't get enough. I will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 23, 2009
Great recipe....I wanted a more savory flavor so I left out the sugar & nuts and the peppers and added fresh rosemary and parsely from the garden....excellent! I also used dried onions and left out the butter. Very quick, light, and flavorful! Thank you for sharing!
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Cooking Level: Expert

Home Town: Campbell, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 10, 2009
This was good, but it was an "interesting" texture. For the mayo I used Miracle Whip, sour cream and cream cheese... and it was just okay. Very tangy. My hubby surprisingly liked it! This also fills you up really nicely. Thanks for a good veggie dish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 24, 2009
This was excellent. I used walnut oil instead of the butter and omitted the cheese. I was concerned the consistency wouldn't be right without the cheese, but it held together and was most tasty. I have always had some aversion to casseroles that call for mayo for some odd reason, so I'm very glad that I went ahead and tried this.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 10, 2008
Nice casserole. Not a whole lot of it. I omitted the nuts. Good with homemade salsa on top. Elliot thought it tasted like a quiche. He liked it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 21, 2008
I thought the texture was very strange. Sorry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 8, 2008
Excellent! Great reviews. I also sauteed the green peppers and onions so they blended better into the mixture and I did not mash the squash.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 6, 2008
I tried this last night and it's a keeper! I made a lower fat version using margarine and light mayo. I didn't have green peppers but tore up some baby spinach for color - wonderful. I love the pecans in it.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Stephenville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 5, 2008
This casserole was great and the nuts made my guests wonder. I love it and will make it again!
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Cooking Level: Intermediate

Home Town: Hartsville, South Carolina, USA
Living In: Hope Mills, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 30, 2008
Wow! I love squash and have a few different recipes for squash casserole - but all are different than this one. The kids were out of town (they won't eat squash), so hubby and I pulled out every interesting recipe we could find. This made it on the list. I have to say that this recipe was FABULOUS! Absolutely delicious! The only change I made to it was doubling the pecans. Thank you so much for sharing this recipe. It's in our "as often as possible" box.
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Cooking Level: Intermediate

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