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This was fantastic! I actually made this for my vegan friends (and heck, myself) using SmartBalance butter sub., and used brown rice syrup and raw sugar instead of regular which gave it a more complex flavor in my opinion. I now have to make it in double batches because it gets snatched up so quickly!

By KDL | 

September 24, 2009

I just made this last night and it was delicious. I omitted the olives, and used grapeseed and just a bit of olive oil, and it had a great fresh flavor that was lovely with the almonds and feta. I appear to have done something wrong cooking the squash (it retained a ton of water, and therefore was a bit mushier and less like nice strands), but the end result was still really tasty.

By KDL | 

March 3, 2009

This is so unbelievably good. I actually make it with Soyrizo for a vegetarian brekkie, and every bit disappears from the pan. Really nice with some sliced avocado tossed with some lime and cilantro too.

By KDL | 

December 4, 2008

Absolutely delicious and perfect dinner party food - although based on the photo, it seems like it need quite a bit more sauce. After soaking and cooking the Limas, I ended up not using about 2 cups of them because there didn't seem to be nearly enough liquid. As I said, it was completely delicious, but next time I think I'll try a larger can of tomatoes and a bit more onion and garlic.

By KDL | 

October 30, 2008