I really liked this recipe! The presentation was beautiful and the wild rice mixture tastes great even on its own. I only used 2 acorn squash and that worked for the entire wild rice mixture (perhaps my squash were large, not medium). I didn't alter the recipe in any other way. I agree w/ another reviewer that it is very important to tightly seal the squash w/ the foil in the oven. One of mine (I had to make it in batches) did not cook completely because the foil was slightly open. It was a very filling recipe (a main dish not a side dish, in my opinion!). I took off one star because I thought the taste of the squash with the rice mixture was a bit odd. I can't describe it, just too many strong flavors for me. I would make this again, though.

Reviewed On: Dec. 9, 2011

This was good but not my favorite. I loved the consistency, but I felt it was a bit bland. To be fair, my garlic was a bit old, so I want to try this again with fresh garlic to enhance the flavor. I liked the suggestions to add garlic salt; I think that would greatly improve the flavor.

Reviewed On: Dec. 9, 2011

This was a good sandwich. I made a few modifications based on what I had at home - I omitted the alfalfa sprouts and pepperoncini and used apple cider vinegar instead of red wine. I also used a garden vegetable cream cheese. I found the recipe to be filling but kind of bland. For 500 calories, I had hoped for a bit more. Also, the sandwich was a bit slippery and too full - it fell apart almost right away. As others have said, eat it right away because the bread does get soggy. I really like the concept of the cream cheese and avocado, so I will try it again with less vegetable stuffing and I'll add garlic powder. Oh, and definitely salt!!

Reviewed On: Oct. 5, 2011