The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 21, 2009
This recipe was absolutely delicious, and a wonderful way to do something different with squash! I gave it four stars instead of five because I do think the recipe needs a little altering. I followed a lot of the suggestions from the reviews. I prepared the stuffing ahead of time (used Stove Top's Savory Herbs mix) and also added about 2/3 of a tube of cooked and crumbled Jimmy Dean sausage to the stuffing. That was more than enough for two whole squashes. Next time I think I will melt down the butter and sugar ahead of time, too, and mix that with the stuffing. All the butter and sugar just spilled out of the squash and couldn't be enjoyed with the rest of the dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 14, 2009
Made as is written. Too much stuffing called for the acorn squash (enough for two squashes) so it was a bit of a waste, but other than that, the recipe was good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 30, 2009
I mixed the stuffing mix w/ chicken broth, frozen chopped spinach, mushrooms, and cooked & seasoned turkey sausage. The squash was tasty, but needed to be cooked extra time in order to get the squash tender enough. I will make this again, but will microwave the squash for a bit before stuffing them and putting them in the oven.
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Cooking Level: Intermediate

Home Town: Carlisle, Iowa, USA
Living In: Yuma, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 11, 2009
I do not like any squash, baked, cooked, steamed. Fried is pretty good. This is the best squash I have ever eaten and on this site there is a Baked Squash II that I can not wait to try. If it is anything like the first, I'll be eating at least one of these at least once a week. THANK YOU!!!
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Cooking Level: Beginning

Home Town: La Rochelle, Poitou-Charentes, France
Living In: Elizabethtown, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 2, 2009
Soooo good! And so easy! I put half of the butter and brown sugar in the bottom of the squash halves, filled it with the stuffing mix, onion and garlic powder, and added a little cayenne. Then I topped with the remaining half of the butter and brown sugar. I baked it for 45 min covered and the last 15 min uncovered. It got a little crisp on top and it was wonderful! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 15, 2008
Easy recipe. I'm just not a big fan of this type of squash. It is too stringy for me.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 14, 2008
This is delicious! Like everyone else suggests, I mixed the ingredients first before stuffing the squash halves (I melted the butter first too.) One reviewer left out the brown sugar because she was worried that it wouldn't go with the savory seasoning in the stuffing mix...I don't know how it works, but the brown sugar makes it soooo good. As gross as it may sound, I was scraping the bowl of stuffing mix and licking the spatula after I filled the squash and put it in the oven. Instead of individually wrapping the squash halves in foil, I placed them in a shallow pie pan and covered the whole thing with foil. I liked the brown sugar flavor so much, I think next time I might sprinkle a little on top after baking and put them back under the broiler for a minute to get crunchy!
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Cooking Level: Intermediate

Home Town: Chardon, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 13, 2008
Very good! I added sausage and used cornbread stuffing with sauteed onions and celery. I went light on the brown sugar and we ended up adding more as we ate because it was a nice balance to the savory sausage. Will absolutely make again, even for company!
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Cooking Level: Intermediate

Home Town: Lynnwood, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 4, 2007
This was a good change from the usual butter/brown sugar. But it didn't "wow" me. It was filling, but lacked flavor. It might work if you mess w/ the recipe a little, but I don't think I'll put in the effort on this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 2, 2007
I loved this. It turned out very nice! I ended up cooking everything in one pot then transfering it to the squash.
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Living In: Ancaster, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 12, 2007
Wow! Amazing!
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Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 30, 2007
I really enjoyed the recipe, but would probably reduce the amount of brown sugar slightly in the future. I, like many reviewers, mixed everything together before stuffing the squash, and I also cooked covered with foil for half the cook time and then uncovered for a more crunchy top. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 29, 2007
Great texture, wonderful flavor, the recipe is somewhat hard to follow though. The amount of stuffing it makes is plenty for two acorn squash cut in half.
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Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA
Living In: Denton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 12, 2007
We have been loving this recipe! We did bake it without the foil for the last half as we like a crunchy top. Will make again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 12, 2007
Outstanding recipe! I made my own stuffing using celery, onions, garlic powder, onion powder, sage, 1 can of chicken broth plus 1 cup of hot water, and sauted everything for about 20 minutes, then poured everything over a 7.5 ounce of bread cubes and mixed well. I put about 2 heaping cups of stuffing in and on top of each squash half, after buttering and adding 2 tbs. dark brown sugar. I baked for 70 minutes at 400F foil covered, then 15 minutes at 400 uncovered Thanks for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 1, 2007
absolutely wonderful. even my husband loved it! i jazzed it up a bit with chopped onions and celery (which did not soften much... but it gave it some crunch). Could be a side or even a dessert. I recommend this 100%!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2007
I also mixed all ingredients as other cooks recommended. I omitted the onion powder and used roasted garlic chicken broth and it was awesome. Thanks!
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Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 27, 2006
This is one of the best. The taste was fantastic and it was absolutely the easiest to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 17, 2006
We had this at my son's house and loved it. He added Jimmy Dean sausage, pecans, and sauted onions and celery. There was enough stuffing for four squash halves. Very delicious!
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Cooking Level: Intermediate

Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 8, 2006
This was my first time making a stuffed acorn squash, and this is a great recipe just as it is! I will definitely make this one again.
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Cooking Level: Expert

Living In: Shawnee, Oklahoma, USA

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