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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

randomgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEBRADLEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ksys

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

We skipped the cardamom, used craisins, a mix of white, brown, and wild rice, and roasted the squash for about 15 minutes prior to stuffing it. The household consensus was that sauteing a small onion, then browning the turkey in the onion, seasoned with some salt and pepper would bring out more flavors. Overall a nice change from the buttery brown sugar squash recipes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kleinbeck

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

This was a really great, healthy way to use an acorn squash, getting away from the brown sugar recipes out there. It was an entire meal for my husband and myself. I did not have cardamom on hand, so I left that out, but otherwise followed the recipe. It came out a bit dry, so I will add some light butter to the edges of the squash and the mixture next time

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

The squash was undercooked and the cardamom was much too strong. My husband said it smelled like a Christmas candle. It doesn't surprise me that two reviewers liked their versions without the cardamom. If I try it again I'll pre-bake the squash face-down in the pan before stuffing it, and drop the cardamom completely. Substituting quinoa and lentils for the wild rice adds a nice nuttiness.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2007

I have never been a squash person, but this was pretty good! I didn't have any apples on hand, but used the "Craisins" mixed in with the celery & rice (I used a blend of wild, red and brown rice) and I also used leftover turkey from Thanksgiving (Canadian Thanksgiving-Oct.8th). The squash could have been cooked a little longer, but was still okay albiet a tad dry, next time I will put a skim coating of becel on it before placing the stuffing in. For the health conscience - this recipe fits the bill! Low Fat and high on taste! Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2007

Good and different. I didn't have cardamon. I had to cook it about 20 min longer, and I used dried cranberries. My kids werent fond of it, but I liked it. Served it with pumpkin rolls II from this site.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2006

Good recipe! The cranberries are a MUST. The store didn't have ground turkey; I used a pork/beef blend. I also added chopped onion and minced garlic, and couldn't find cardamom so used sage - not sure if they're similar but it worked! Thank you, this is a great seasonal recipe.

Was this review helpful? [ YES ]
3 users found this review helpful