Acorn Squash Stuffed with Love: Zucca al Forno

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I had 6 acorn squash left in the basket to do something with, but didn't want to do the plain standard of butter/ brown sugar ( which our family loves. But I wanted to try something new. The Swiss cheese is very heavy and rich in flavor and overpowers the dish. I didn't care for the other types used either.
The next time I do this dish I will use the onion, mushrooms, minced garlic, butter for sure but I will try a lighter cheese like mozzarella, with perhaps some mild cheddar or smoked Gouda. With either bacon or ham pieces. You have to put a lot of fork holes around the squash or none of the flavor gets through.

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this was soooo good! I had a bit of stuffing leftover so I layered it in ramekins and then scrapped the leftover squash and mixed it together. I would go out of my way to make this again!

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My family wan't a "squash loving" family but had only had squash in a sweetened form. We tried this today as we had been given some acorn squash and we all loved it.

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I LOVE acorn squash, so I thought I would love this recipe. The dish came out oily (from all the rich cheeses. Next time I'll just stick to broiling the acorn squash and enjoying it with some butter, brown sugar, and cinnamon.

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Prep time and cook time were spot on, but I think some of the ingredient amounts were off. I ended up with way more stuffing than I needed. Tasted great, though.