I have been making Acorn sqush like this for years. One thing that I have found helpful is to slice off a little bit of the rind, on the bottom to keep it from rolling/sliding on the cookie sheet. Other wise I would not change a thing.

Reviewed On: Dec. 13, 2009

We liked this very much. I did change a few things. I don't like bell peppers, so I did not use any at all. I cut and cooked the Kielbasa first, browned it in the skillet with the olive oil and then removed to set aside. I then added the onion and garlic, cooked and then added some beer (used instead of wine) to de-glaze the pan. I then added to Sauerkraut, parsley, mustard (used Boarshead Deli Mustard, has a nice kick) and ceyenne. Mixed well and added more beer. I ended using one 12oz bottle. mixed everything and then added the Kielbasa. Instead of pasta I used sliced, red potaotes (pre-cooked until tender). I added them at the end, to heat through. Browning the meat first and de-glazing the pan gave a nice golden color and an added flavor. Very easy, flavorful recipe that will be served again. I am going to try this with pork chops, instead of Kielbasa and bake it covered. I think it will be another hit with my husband. Thank you for this recipe....very good.

Reviewed On: Apr. 7, 2009

My husband and I really enjoyed this recipe. I made the Dill Sauce the day before using. I used Light Sour Cream and a touch more garlic powder. Before drizzling the sauce over the fish, I warmed it in the microwave for 20 second then stirred. I let it sit and warmed again for another 10 seconds. I do think that it brought out the flavors, plus I don't like putting cold sauces on warm food. The spices on the Talapia and the sauce were a great combination.

Reviewed On: Mar. 20, 2009