By: Amy Touassi
Great recipe! I did make a few changes! First off I cut the squash too uneven to bake itin shell, so I just scooped it out and preped as directed but I layered all the ingredients in a 9x9 Pyrex and baked. Also instead of the crushed tomatoes and seasoning I just used a jar of my favorite red prepared pasta sauce from the store. Turned out great!!! Was a little soupy in the end but great flavor. Most of the moisture drained from the cooked squash, next time I might salt, drain, and rinse it after cooking similar to the way I do eggplant to draw some of that moisture out. Anyway it was a great different meal as described by the author. I served it with a lite Cesar salad. Really enjoyed this meal! Thanks!