Reviewed: Nov. 18, 2009

The recipe makes enough stuffing for 2 acorn squash

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 29, 2009

Very good. I wasn't sure if the flavors would work together, but they did!

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Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2009

This recipe was mediocre to my tastes. I am not a big fan of quinoa but I was hoping to find a recipe that helped me enjoy it. Also I found that a whole piece of ginger was way too overpowering and less than half would be adequate. If I make this again I'll substitute brown rice for the quinoa.

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Carolyn D.

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Arcata, California, USA

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Reviewed: Apr. 4, 2009

i think i overestimated what 2 inches of ginger looks like - so i docked the recipe a star because i feel like it should have measured the ginger in something like tablespoons... mine came out so gingery i couldn't even eat it - and i love ginger! my husband ate it though... and i really liked the rest of it though! :)

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mrsmaggiehunter

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Reviewed: Feb. 17, 2009

I only give this 4 stars because hubby wasn't crazy about it, but I thought it was fantastic. I didn't have any fresh ginger on hand so used powdered, but can't wait to try it again with the real stuff -maybe when he's out of town ;)

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Liana

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Reviewed: Oct. 18, 2008

I was a bit disappointed. This is missing something- perhaps some vegetable or chicken broth (or even apple cider?) poured over the squash while it is in the oven for the last time.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 3, 2008

So good! Didn't need any modification at all. I used a golden delicious apple.

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QTLOINCLOTH

Cooking Level: Beginning

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Reviewed: Jul. 20, 2008

I love this recipe! The flavors are wonderful and quinoa has a great lightness and fluffiness that acts as a fabulous base to present the gingery, spicy flavors of the mixture. I have a friend who has a restricted gluten-free diet but always loved the flavors and coziness of stuffing so this has been popular with her, but also with the rest of the potluck crowd when I have made it. I love how versatile the dish is too - you can substitute margarine for the butter and eliminate the cheese to make it a vegan dish; you can add nuts or a dried fruit (currants for example) to the stuffing; you can experiment with other kinds of cheese (I've used goat before and it worked well).

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marmarwebber

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: May 5, 2008

This is a great recipe, I cook my squash in the microwave and then get everything else ready. I would suggest reducing the amount of sugar a little bit, it can be slightly sweet. The mozarella cheese is a good complement to the flavors in the squash. Yumm!

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