Reviewed: Jul. 6, 2006

Liked the recipe w/o the nuts. It's nice to have something else to do with squash besides frying it and steaming it.

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Reviewed: Nov. 26, 2005

Paula, thanks so much for the recipe. I made it on Thanksgiving after my mom called and asked me to bring a squash dish for the holiday dinner. I was happy to comply, but I had never made squash before! Your recipe got rave reviews, and an advance request has already been made for me to bring it again on future family get-togethers. I didn't put in the green peppers because there are several members of the family who don't like them, but it was absolutely delicious with the remaining ingredients. Many thanks!

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EDAWN

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Reviewed: Oct. 14, 2005

This was really good, very easy, & colorful too. Didn't have any pecans, so I used walnuts. Will make this one again.

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chibiharuka

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Reviewed: Sep. 20, 2005

Prepared today without the sugar, saw no need for it. Made as is except I doubled for my crowd and did add another 1/2 cup sharp cheddar cheese. The only change I would make when preparing again would be to not mash the squash; I believe it would be tastier non-mashed.

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VAUGHN15

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Reviewed: Sep. 13, 2005

YUMMY stuff! I used a yellow squash & zucchini, a red pepper, no sugar, walnuts and garlic flavoured crouton crushed. I will keep this recipe for sure ;)

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 1, 2005

I have a garden and we picked 6 yellow squash today. The children and I were looking for something different to make with the squash, and we came upon this recipe. We weren't sure wether we would like it or not, but after baking, WE LOVE IT!!!!!!!!!

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Anna D

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Reviewed: Aug. 7, 2005

Very good. I thought it seemed like a small amount for 8-10 servings, but it is very rich so it goes a long way.

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RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 6, 2005

The chopped pecans are what make this squash casserole stand out from the others. I also did not use sugar and it still tasted great!

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Klara

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Reviewed: Aug. 5, 2005

great recipe!! i love it and so does the family! i use fat free cream cheese and fat free sour cream instead of mayo and i sometimes i dont have green peppers or nuts but its still great... also great for zucchini.

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KATGOMEW

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Reviewed: Mar. 2, 2005

you can also use pumpkin and it tastes great.

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JOBEBBE

Living In: Hengyang, Hunan Province, China

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Reviewed: Dec. 19, 2004

I love zucchini and squash and this was delicious. I didn't have nuts on hand, so I made it without nuts. It was good, but I think it would have been better with nuts.

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HUGGERONE

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Reviewed: Oct. 21, 2004

Unfortunately it isn't extremely low fat, but who cares! It was excellent. I baked the squash first, that was the only change. Well done!

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1SUNNY

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Reviewed: Oct. 19, 2004

This recipe was wonderful. I was not sure if I would like the nuts in it but I did. In fact my dad also liked this recipe and he usually does not like anything new. I followed the recipe exactly, except I didn't measure anything but the breadcrumbs and nuts. Just laziness on my part. I mixed it up the night before and baked it the next day for the family. I didn't put the breadcrumbs on until I got ready to bake.

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FRASIERGRANT

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Reviewed: Jul. 28, 2004

This was really good...but I think it could be made better by cutting down on the butter (fat content). I felt so guilty eating it knowing how much butter was in it! But I would recommend it as it was really tasty!!!

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MOMMY2THREEANGELS

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Reviewed: Jul. 21, 2004

This is a wonderful casserole. I substituted Splenda for the sugar, increased the cheese to 1 cup and used 1 piece of Atkins bread dotted with butter on the top. Those changes make the casserole approximately 2.5 net carbs per serving for 8 servings. You can also add chicken and mushrooms for a wonderful one dish meal.

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TABNGILLYSMOM

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Reviewed: Jul. 21, 2004

I like trying new recipes. I personally did not like this recipe, but my husband did. If I were going to try this again I would only put in half as much pecans as called for ( 1/2 cup is to much).

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Susan

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Reviewed: Jul. 1, 2004

This is a wonderful recipe. First I laid the slices of squash on paper towels, salted them lightly and let sweat for 2 hours, then I carmalized the onions. Then I followed the procedure topping with the bread crumbs mixed with some freshly grated parmesan cheese. Delicious!

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KRAMER21629

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Reviewed: Jun. 27, 2004

I substituted sour cream for mayonaise, and left out the bread crumbs, opting for the extra cheese instead. Next time I'll know to be generous with the salt and pepper, and maybe cut down on the green pepper. Loved the pecans. Overall, very good.

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LAXIOLA

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 16, 2004

Awesome. I added cooked chicken and it became a complete meal.

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DARNOLD571

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Reviewed: Jun. 16, 2004

The flavor of this casserole is good, but I used yellow squash, and the end result was a big beige blob. I would recommend using zucchini (or a combo of green and yellow squash) and red bell pepper instead of green. I would also increase the amount of bell pepper. Lastly, I would recommend skipping the bread crumbs all together and instead sprinkling the casserole with orange cheddar during the last 5 minutes or so of baking.

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