Recipe by all_He_created_was_good
"This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!"
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acorn squash, halved and seeded
grated Parmesan cheese
Delicious!! I added a diced green apple and substituted plain Greek yogurt for the sour cream. My boyfriend said it was the best thing I've ever made!
10/19/2013 - I made this last night for dinner and as written. Liked it as is. Think I will make again swapping ricotta for sour cream and adding parsley and garlic and maybe some basil. More like a lasagna filling.
This is so good! I've always had sweet acorn squash, so I wasn't sure what I would think. My husband can't wait for me to make it again. He said it was restaurant quality. DH doesn't like mushrooms, so I left those out and added red bell pepper. The other change I made was how I cooked the squash--I did it my usual way of putting some water in the bottom of a baking pan, put the cut sides down, and baked at 350 for 45 min. When I added the stuffing, I upped the oven to 375 and followed the recipe. It cooked perfectly. Thanks for an excellent recipe!
This was extremely delicious and the best stuffed squash I have ever had! I heated the squash in the microwave for 2-3 minutes to make it easier to cut and scoop out seeds. We actually prepped everything the night before...baked the squash and made the filling, but stored separately in fridge. The next day it was so easy to just put together and warm in oven. We followed the recipe, but threw in some extra mushrooms and added some shredded cheese on top the last 5 minutes of baking. Everyone loved it! I can't wait to make again.
I loved this recipe. It was a good one to make ahead earlier in the day and then do the last bit of cooking before dinner. I did have to bake it more than 20 minutes (almost 30) since it was cold when I put it in the oven. This would be good for a dinner party. The only thing I changed was 1/2 cup onion and put in some ground pepper. I used hot sausage. It turned out delicious and my husband said he would love to have this one again.
Delicious, and easy. Made it for my picky eater and he loved it. The recipe is very adaptable but you really don't need to change anything. Will definitely be making this again.
My first review ever, and this dish is worth the honor! One of the best dishes I have ever had. It made me feel as if I was eating in a high class restaurant. Enjoyed every bite. Loved it!
Had this for dinner and it was great, my daughter really loved it. I halved the recipe since there was only 2 of us. I did of coarse use the 1 egg and I did add a dash of salt & pepper to sausage mixture. I'm use to putting water in my pan when cooking these type of squash and only had to cook for 45 mins, then on the last cooking I put at 350 for 30 mins. Cooked perfectly. Wasn't able to really taste the mushrooms so next time I might add just a little more.
* Percent Daily Values are based on a 2,000 calorie diet.
Squasage (Sausage-stuffed Squash)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 314
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