I use garlic, onions, paprika, and cumin a lot, and wanted to try something different. Unfortunately, we barely ate this, but I could see how someone with different taste buds would like it. For those who enjoy these flavors, you'll want to pre-cook the acorn squash by cutting it in half, taking out the seeds, and baking the halves cut side down in the oven for 30 min before adding the stuffing. I pre-baked for 15 minutes and it still wasn't enough. We also didn't use the cardamom. Maybe it would make it better? Also, try baking the acorn squash seeds with season salt or the spice of your choice (cumin and paprika work well ). Yum!

Reviewed On: Dec. 1, 2008

Delicious, fresh, and raw! We omitted sugar and added fresh pineapple. We ate it right away, so I can't wait to see what it tastes like after 2 hours in the refrigerator. I'll be using the lime, cilantro, mint dressing on fruit when we need a refreshing change from plain fruit and also for parties.

Reviewed On: Nov. 12, 2008

This is a great recipe and I would give it 5 stars without alteration. I cooked a fresh acorn squash by cutting it in half, taking out the seeds, and putting both halfs cut side down on a cookie sheet and baking at 350 for about 35 minutes depending on the size of the squash. Acorn squash is hard to overcook. We love extra flavors, so I used 1/2 teaspoon each of curry powder, ginger powder, cumin, and paprika. I didn't use bacon and don't think it's necessary. I got major compliments from two guys who love to eat!

Reviewed On: Nov. 3, 2008