Reviewed: Nov. 1, 2009

I made this for my family family and it was a HUGE hit! I'll deffinately make this again

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LNaccarato

Cooking Level: Beginning

Living In: Brighton, Colorado, USA

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Reviewed: Oct. 26, 2009

Yup this is a good one. I ended up cooking on the BBQ, but had to use a pan and keep the heat low to keep the squash from burning so it took a little longer. A couple handfulls of crushed nacho chips is also good in the beef.

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Kelsey

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Reviewed: Oct. 9, 2009

It is like having meatloaf in a squash. However, it is amazing how these flavors blend so well! Who knew a sweet meatloaf would be good with squash?! My whole family thought it was pretty good, especially considering it was using two dishes that aren't my favorites.

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ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 31, 2008

If you have an acorn squash you could just as well throw out as cook with and like mediocre meatloaf, then this recipe is for you! Seriously, I did not care for this. (I only gave it two stars because it DID give me something to do with my squash...rather than wish I hadn't purchased it.)

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Zin

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

My daughter likes this recipe. I discovered this recipe about 4 weeks ago and tried it with butternut squash, can't find no acorn here in Germany. Altered it just a little bit to what's been on hand, used a Russian dressing from this site and holy cow, this was so good. First time in my life that I tried to cook anything with pumpkin or squash except for pie and muffins. Had to make it weekly since then. My son just brings home his friends for this, and all are in heaven. My daughter wanted it for her 18th birthday party last week as main dish. It even inspired her to try it with small Hokkaidos, mixing her own filling this weekend. Thanks so much for a heavenly recipe. It's already on our favorites list.

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KitchenWitch

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Oct. 7, 2008

The "meatloaf" portion of this was very flavorful, although I agree with other reviewers about doubling the quantity of the sauce. I love acorn squash with brown sugar and butter, but found it dry and tasteless with just the stuffing in this recipe. Other reviewers were also right about the cooking time needing to be extended, to fully cook the squash. In the future, I'd use the stuffing recipe to make a meatloaf, and then cook the acorn squash separately, with butter and brown sugar added to the squash as it neared completion.

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MANDT2

Cooking Level: Expert

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Reviewed: Mar. 4, 2008

Not a big fan of the squash (first time I tried some) but will certainly make the filling again.

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Monique F

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Reviewed: Feb. 8, 2008

This was really good. Here's a quick tip about cooking acorn squash. I pierce the skin (leave them whole) and cook them in the microwave on high power. Time depends on the size of the squash, but I always start with five minutes, adding a minute or two until they are done. (When the outside is soft to the touch, they are done.) Then, I halve them and scoop out the seeds. This will save A LOT of time in the cooking process.

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patriciap

Cooking Level: Intermediate

Home Town: Starkville, Mississippi, USA

Living In: Columbus, Mississippi, USA

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Reviewed: Jan. 31, 2008

Very good! I didn't have Russian Dressing, so made my own with 1 part french to 1 part ranch and some hot sauce. Will definitely make again.

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SUNSHN

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Reviewed: Jan. 13, 2008

I though the recipe was just ok. My kids were not crazy about it although my son did like the beef stuffing. It's a fun variation of the same boring meatloaf.

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Steph

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Reviewed: Jan. 12, 2008

I'm giving this a high rating because it had good flavor, however I didn't like it. I'm not a big fan of meatloaf and I had never had acorn squash. So your probably wondering why I would make it. Considering those facts I thought it was delightful and had a very nice presentation. We probably won't make it again, but it was worth the try.

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Desiree

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

Never really eat squash - was a present from a co-worker. Found this recipe and followed it exactly - very good. Taste of the squash was good - the filling tasted great!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Nov. 25, 2007

This was my first squash recipe! It was so delicious. I also did what the others recommended by baking the squash for 50 minutes instead of 30. The glaze is so yummy that I think I will glaze the squash before stuffing it too.

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MEEMERS333

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Reviewed: Nov. 21, 2007

This was excellent! Even my husband liked it and he's a little afraid of squash in general. We didn't have Russian dressing, so I made some from a recipe I found on this site. I think it would've been a bit better with "real" Russian dressing, but we'll definitely be making this again!

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Wendy319

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Reviewed: Nov. 19, 2007

This was simply amazing. Like other reviewers I cooked the squash for the 50 minutes both prior to adding the beef and during the glazing. I also doubled the amount of glaze. The taste was great and I am happy to say we have a new family favorite!

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faddenk

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Reviewed: Nov. 11, 2007

Yummm... This was SO Good. The only change I made was baking the acorn upside down for 50 minutes instead of 30, After stuffing it baked it for the full 50 minutes & Doubled the Glaze... other than that I followed the recipe exactly. My hubby & children loved it... Mmmm, I will be making this again.

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Spoiled Army Wife

Cooking Level: Expert

Home Town: Cuba, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Oct. 24, 2007

Absolutely delicious dish! It was easy to prepare with ingredients I had on hand. I took the advice of other reviewers, and added 5+ minutes cooking time to the squash alone. I then cooked the stuffed squash for the full 50 minutes. Result: perfectly done, highly flavored, filling and satisfying. This recipe is a winner--one I will definitely make again and again. I am most grateful.

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Corinne

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Reviewed: Oct. 21, 2007

This is a very good recipe and a really tasty way to serve acorn squash. A nice change from the typical butter and brown sugar approach to acorn squash. I followed the recipe as given. The acorn squash I got were bigger, so I only stuffed 5 halves and baked the empty half at the same time to serve as a vegetable some other time. Next time, I'd bake the squash longer before stuffing - they could have been a little more tender. Made the Russian salad dressing using the "Chilled Russian Salad Dressing" recipe found on this site (see my other reviews). When you make the glaze, make the double amount. I used up the entire glaze the first time; none was left to baste halfway through the baking time. Baked these for 50 minutes. Excellent recipe - a definite keeper. No question why this recipe won a trophy!! Enjoy!!!

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MuscleMan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 17, 2007

I found myself with an acorn squash, no recipes, and no sweet tooth. This made a delicious, filling dinner and I will make it again the next time I find myself with an extra acorn squash.

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xayide

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Mar. 7, 2007

This was a wonderful change and was quite different. I'm not one that likes a lot of sweet with my squash so I didn't use as much brown sugar in the meat or the glaze, and it turned out great. I will make this again.

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LABTRACKS

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