Reviewed: Jan. 27, 2012

This recipe was fantastic! Instead of turkey I used hotdogs and I grilled them on my grill outside. I substituted bread for the squash and instead of cranberries, I put ketchup on the bread, because it was red too. My family loved this dish! I recommend it!

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Reviewer:

Sarah Conrad-Ferm

Reviewed: Oct. 29, 2011

I had no cardamom so I used nutmeg, and no Allspice so I used cinnamon, cloves and ginger as per the recommended substitute on the Allrecipe site. Baked it as recommended, but even after an hour, the squash was hard, so I put each squash half into the microwave for five minutes each on high power. Everyone enjoyed it and commented that it was nice to have something a little different.

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Reviewer:

Gwenbishop

Reviewed: Oct. 12, 2011

Loved this, my children enjoyed all the apples and cranberries with the squash!

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Reviewer:

LPaxton

Reviewed: Oct. 10, 2011

I liked it, though the rest of my family were "ok" with it. The kids were not sure of what to think about it, but eventually ate some. my husband and brother-in-law liked the stuffing, even though they don't like the squash. The kids did like that everything was in the squash, and that you can "eat the bowl". It needs a bit more flavor (we didn't have cardamom), so I may spice up the turkey next time. Roasting the squash 15-20 min beforehand definitely helps. When I make this again, I'll have a better review.

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Reviewer:

abraithwood

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Reviewed: Oct. 4, 2011

Made this tonight & we all loved it!! Tasted like autumn. I took advice from other reviews & baked the squash for 15 min & basted the insides w/ butter before I stuffed it. I used risotto, and added 1/2 cup chopped pecans as well as onion and garlic. Also topped w/ parmesan cheese for the last 15 min of baking. Will make this again soon!!

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Reviewer:

Pam

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Johnstown, Colorado, USA

Reviewed: Oct. 2, 2011

Tasty. Beautiful. Easy. What more can you want? I used the bottom half of a butternut squash (reserved the top for another use) instead of acorn squash as I prefer the sweeter taste of butternut.

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Reviewer:

888ivy

Reviewed: Mar. 29, 2011

Absolutely love this recipe, have made it several times!

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Reviewer:

mnkelley2224

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Home Town: Spencer, Massachusetts, USA

Living In: East Brookfield, Massachusetts, USA

Reviewed: Oct. 27, 2010

This is such a wonderful Falll recipe! I didn't know adding apples and cranberries would just complete a dish like this. Instead of using ground turkey we used italian sausage, it went perfect with the apple taste. Wonderful recipe!

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Reviewer:

Manderz

Cooking Level: Beginning

Reviewed: Oct. 28, 2009

Great recipe. I made just a couple of modifications & it turned out fantastic! Pre-cooked the squash in the microwave to lessen the oven time. Subbed ground chicken breast for the turkey. Added a splash of white wine to the rice cooking liquid & added 1/4 cup of slivered almonds to the mixture before baking, gave it a nice earthy crunch. Topped with a little freshly grated parmesan. Used sage & a bit of poultry seasoning & omitted the allspice....perfect savory fall comfort food! Served with a spinach salad with sliced pears & warm pear/walnut vinaigrette dressing.....the whole family loved it!

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Reviewer:

randomgirl

Reviewed: Oct. 18, 2009

Very easy, attractive dish! I cooked the squash face down for 15 min before stuffing and I think that helped it cook all the way through in the time allotted. I didn't have any allspice so I used chinese 5 spice instead. I used about half the cardamom, and probably could have done without it. Like a lot of the other reviewers, I can't cook anything without an onion, so I cooked the turkey with 1/2 an onion chopped and some garlic as well. I also brushed the edges of the squash with melted butter before baking. all the reviewers here gave great suggestions--it turned out perfectly for a crisp autumn day!

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