Ricotta Stuffed Squash Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Nov. 17, 2003
Delicious! I used butternut squash. I took advice from other reviews and microwaved the squash halves 2 at a time for 3-4 minutes before putting the mixture on to try to speed up the cooking time, but it still took an hour to get the squash "al dente". It was worth the wait!
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Reviewed: Nov. 15, 2003
I used Egg Beaters and part skim ricotta, and sauted the onion in Pam to reduce the fat. It was easy and very good. I'll be making this again.
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Home Town: Salem, Massachusetts, USA
Living In: Oviedo, Florida, USA

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Reviewed: Jul. 8, 2001
I thought this was great! I made a lot of changes. I sauted the scooped out parts with the onion and garlic and omitted the spinach. It took about 50 minutes to cook. Anyway, it was delicious and I'll definitely make it again!
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Reviewed: Mar. 9, 2001
This recipe was very good. We had it over spaghetti noodles and served garlic bread on the side. The only thing I would do differant is cook the squash longer. My family likes our veggies soft.
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Reviewed: Aug. 3, 2000
This is a good recipe. It does well when cut in half. To add quickness cook squash in microwave. Cook halves on a plate for 1 1/2 min on high. Test every 45 sec. for tenderness. I would suggest eating with tomato sauce. Good without, better with!
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Reviewed: Feb. 8, 2000
The results are very nice, but the number of pots and pans are not.
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