I am one of those people who can't eat cilantro. Is there a substitute? Parsley? Basil? or is that ingredient jusy=t ttt too integral to the reipe?

Parsley would be my first choice not just because it is another plant from the Apiaceae family but because I've had lots of parsley and cilantro over the years and I find that they have enough similarities in their flavor profiles.

Another consideration would be to blend the parsley with another member of the Apiaceae family: I would lean toward chervil.

Dill and fennel are two other common Apiaceae family relatives which have a stronger anise profile (no surprise that anise is another Apiaceae member).

Ultimately, replace the cilantro with whatever herb you and your dinner table guests enjoy. Mint is definitely a strong candidate as it pairs very well with yogurt and is a recognized yogurt companion in Mediterranean cuisine.

In the introduction to the recipe:
"An herby cilantro sauce (which will be just as delicious with your favorite fresh, soft herb of choice, cilantrophobes—try mint, parsley, tarragon, or a mix)"

To jump into Nancy and AJ's brilliant suggestions, I’d say that you can probably use any herbs that you’re using in other dishes so that the flavors marry well. Another choice would be to leave the herbs out altogether. My husband hates cilantro also, and I don’t always have fresh herbs on hand, so I’ve been know to leave them out with no ill effect. I think this would be delicious served just with the yogurt/Sriracha sauce.

I find sage goes especially well with squash. And oregano. I would use one of those, as torn leaves, instead of the cilantro.

Parsley + a tiny bit of mint would work well instead of cilantro here. ;o)