Stuffed Squash

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This is a wonderful recipe! I've cooked this at least four times now -- I did make a few substitutions each time, based on what I had at hand (like skipping the pine nuts, or using ground turkey instead of pork. Each time this dish came out fantastic! It's definitely a keeper for me! Delicious!

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This is a terrible, horrible, no good recipe. Don't waste your ingredients. I love squash and I love all the other things that went in to this. But this was so bland. And the squash part was the problem. Bland. Almost like baby food.

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MY goodness! I made this last night and had the left overs today for lunch and it was JUST AS GOOD! I used ground chicken instead of pork and slightly under cooked it in the first step. Followed everything else to the T. Next week when I make it again (lol seriously I'll cut the squash length wise and salt the squash before cooking. LOVED IT!

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LOVED THIS RECIPE..DIDN'T HAVE FROZEN SPINACH, SO I MADE A FEW ADJUSTMENTS.
I SAUTED 1/2 GREEN,RED AND YELLOW PEPPER AND 2 CLOVES OF GARLIC WITH THE CELERY AND ONION. IINSTEAD OF USING OREGANO, I ADDED FRESH BASIL AND PARSLEY. I ALSO ADDED SOME SUN DRIED TOMATOES AND TOSSED IN SOME FETA CHEESE AT THE END. I STUFFED ALL THE SQUASH AND WE LOVED IT. THANK YOU

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Very rich! It does not need any cheese! Cut a winter squash in half and mounded filling on them while cradled in a large piece of foil. Dropped a pat of butter on top and folded foil up around squash. Added ½ a red bell pepper, a large clove of garlic, a couple of Tbsp of fresh parsley, and about ½ tsp of fresh rosemary. Cut dried oregano back to 1 tsp (it was still a very dominant flavor. Chopped all vegetables very fine as I wanted the rice and meat to stand out visually. This is a save and make again recipe. It is a complete meal in itself.
Jim in So Calif

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I was looking for something festive and autumnal for the day after Thanksgiving. This made a nice presentation and everyone seemed to like the flavor. For those new to acorn squash (as was I: cutting off the tops was NOT easy. I was glad I started that part of the process early. I had 8 people so I doubled the recipe. As a vegetarian I used "Gimme Lean" sausage-style fake meat. Instead of rice I used couscous (a box of the toasted-pine-nut-flavored Far East, and halved the pine nuts in the recipe since the couscous contained some. I also threw in some crumbled feta. I wound up with about a cup of the stuffing left over. I used about half of that in a 2-egg omelet later and it tasted GREAT!

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i love squash.i love butternut too!!!!!!!!!!!!!!thanks for this recipe.i love this soooooooooo much!!!!!!!!i am a chef,your much better.i cooked my whole life.thanks for this also!!!!!!!!!!!slc

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Substituted ground lamb for pork (husband and mother-in-law love lamb. It was a big hit. Very easy to make. Had some "stuffing" left over and my husband warmed it and put on a warm pita with Ina's tazeki sauce and said it was fabulous.

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Yummy. I saw this on TV this week and decided to give it a try. Made a couple of substitutions/additions based on some other ratings. I used chicken stock instead of wine. I also substituted apple for the celery. Not a celery fan and apple compliments pork really well and adds flavor. I also added rosemary for flavor since that's awesome with pork too. And, I used fresh baby spinach instead of frozen since I hate frozen. Made more stuffing than filled the squash so I saved to stuff a pork roast.