Stuffed Squash

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I agree it could use a liitle something extra, but that's the fun part! A couple of days after I saw Alton do this, I noticed Cat Cora on Iron Chef make a little sauce out of ground dried apricots, rice wine vinegar and curry powder. I happened to have them all, and it's easy to do, so I put some of that on top of the squash and filling after baking. It accentuated the nice fall colors and also made the dish "pop" with some extra taste and texture.

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We liked this recipe, but we switched it up a bit. We used amber cup squash, toasted pecans instead of pine nuts, and hot italian sausage instead of plain pork. Tasty!

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This worked out really good. Previous reviewer hints very helpful, thanks everyone. I actually had a 2 lb squash bought before I decided what to do with it, then bought an additional smaller 1 lb squash. I halved both of them, stuck them in the oven at 400 before stuffing them, about a half hour, as another reviewer suggested, then cooked it the remaining half hour with stuffing and a bit more butter drizzled over the exposed flesh. Texture of squash was perfect. Used spicy italian bulk sausage for the meat, added a few seasonings, such as nutmeg and cayenne, and upped the amounts a bit on the other seasonings. Used short grain brown rice. What else? We topped it off with a bit of Siracha chili sauce and it was awesome. Will make again, maybe add a little moisturizing next time, sour cream, chicken broth, ??? The possibilities are endless.

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The presentation was unique and festive for Fall; the prep took a little longer than anticipated; the selection of ingredients to add was great! I had fun putting more or less depending on what we like... and supplementing with other ingredients (such as parmesan cheese and italian sausage to add to the variety of flavor options! Delicious!

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I started to roast the empty squash while I made the stuffing, they ended up in the oven for 30 minutes, then I poured the excess butter over the flesh side of the tops, filled the squashes, and cooked another 30 minutes. Thanks for the blandness warning, I used a hot Italian sausage instead of ground pork (squeezed the raw meat out of the casing before browning and it gave the squash a great zip!

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Very simple and tasty.

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The recipe was great. I added my own twist to it by adding salad shrimp with the pork and adding a couple of thin layers of asigo cheese as I was stuffing the squash.....Yum!

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I don't eat pork so I subbed in ground turkey. It was so delicious! My husband and I made it together and we had a great time cooking and eating together! It was also very pretty on the plate and I can't wait to make it again!! Thanks AB!

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My family tried this recipe and while it wasn't bad it was somewhat bland. I did however have lots of left over stuffing so I add some grated Parmesan and Pancetta into the stuffing and made a fillo pie out the remainder of the stuffing and it made up for what was lacking

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We did for Thanksgiving meal and everyone in our family loved it. It was a successful dish. Some asked for the recipe. I can eat even the stuffed rice alone without baking in the stove.