Reviewed: Oct. 22, 2008

Excellent! I used the full-on fat and sugar ingredients because I have a full figure to maintain, but otherwise followed the directions exactly. I also took the previous reviewers' suggestion of putting the creamed squash back into the squash shells - pretty cute. This turned out a little 'soupier' than I imagined - which made me think of...soup! This recipe could easily be tweaked into a kickass sqaush soup - think I'm gonna do it! Thanks Laurie - another good one! ;)

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2008

using orange juice during initial prebake of squash adds some citrus flavor. Adding apples to the bakes also added some nice some flavor and substance.

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kepera

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Reviewed: Oct. 16, 2008

I started out by making this recipe as directed, but when I tasted it, the tang from the cream cheese was just overwhelming, so I added a significant amount of extra brown sugar. I also used pecans instead of walnuts. Even with those changes it still wasn't a winner for our family. I won't be making this again. Sorry!

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2008

Yummy! I used fat-free cream cheese plus a heaping tbsp of low-fat sour cream to give it a little more richness since I eliminated the fat from the cream cheese. I also scooped it back into the shells to bake, but ended up with only enough mixture to fill three out of the four shells generously (forgot there's some empty space where the seeds used to be!) This would make a nice change from mashed potatoes, and if using a fat-free or lower fat version, I think it would be a healthier alternative...more fiber, vitamins, etc. I will definitely make this again!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jan. 23, 2008

Very tasty way to do acorn squash, which my kids and I just love! I didn't use the low-fat cream cheese because I've never found it to bake/cook well, and instead of returning the squash to a baking dish, I scooped it back into the shells (I had deliberately left them 1/2" thick so they'd hold up). Tasted and looked great!

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