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

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.

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.

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.

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.

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!

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.

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!

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!

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.

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.

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!!!

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.

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.

Excellant! I would cook the squash longer before stuffing. We substituted the ground beef with hot Italian sausage for an added kick! We made our own Russian dressing from a recipe we found at this web site. We will definately make this again.

My family voted that this recipe is a keeper. Since the ground beef is baked in the squash, make sure you get very lean meat. I made the recipe just as described and would not alter anything. It was delicious, easy to prepare, and looked very impressive--pretty enough for company.

This was a pretty good recipe. The way the glaze cooked on was really tasty. Don't skip that part!