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Reviewed: Aug. 15, 2008

Like another reviewer, I didn't stuff the squash--I just mixed the cubed squash with the other veggies. I used brown rice because that's all I had. It was ok, tasty and filling, but not spectacular. Update: I added another star. I made it again, followed the recipe more closely, and it was much better.

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lillpup

	Cooking Level: Intermediate Home Town: Bloomfield, New Jersey, USA
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Reviewed: Jul. 5, 2008

This was a great fall-time seasonal recipe, especially for those living in the midwest as brussel's sprouts, winter squash and garlic are all being harvested. I used unsweetened almond milk instead of soy milk, and upped all the spices, two-fold. Lastly, I didn't want to deal with the messiness of the squash halves - I was in a hurry - so I peeled and cubed the squash, and baked everything together. Cubing increased surface area of the squash, decreasing the bake time, and made it easier to eat in my mind...a better mixing of the flavors. My partner topped his with parmeasan and I ate mine with plain yogurt.

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LORIKAE

	Cooking Level: Expert Living In: Las Cruces, New Mexico, USA
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Reviewed: May 3, 2008

Really good, but I added a touch more spice.

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Ellie

	Cooking Level: Intermediate
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Reviewed: Jan. 18, 2008

This is a very easy, filling and nice vegetarian recipie. I added some chopped onion as other reviewers suggested, and sprinkled some grated romano cheese over the top before baking the casserole. It is very tasty and I would definitely make this recipie again..

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VILLALUISA


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Reviewed: Sep. 30, 2007

I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on the other reviews, and I am so glad that I did. We loved it! The only changes I made are the following: (1) I added a small amount of finely chopped onion, and sauteed this with the garlic before adding the other veggies. (2) I shredded the carrots instead of julienning them (3) I added some small broccoli florets (4) I did not cover the squash with foil when I baked it (gets plenty soft) (5) I added some shredded cheese on top after stuffing, and re-baked at 350 for about 15 minutes.

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Emily


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Reviewed: Sep. 16, 2007

I've made this a few times now, and we really like it. It's pretty easy (just takes some time to cook the squash). I use soy sauce instead of tamari. Next time, I will cube the squash instead of stuffing it- seems that it might be easier to eat that way.

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2 users found this review helpful

Reviewer:

Beki


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Reviewed: Sep. 9, 2007

This is a simple but flavorful recipe. I made a few changes though. I added a chicken bullion cube to the squash water. I used brown rice instead. Zucchini instead of brussels sprouts. Soy sauce instead of tamari. Curry instead of turmeric. I also added green pepper and green onion. My friend loved it.

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Abby

	Cooking Level: Intermediate Home Town: Mchenry, Illinois, USA Living In: Carbondale, Illinois, USA
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Reviewed: Mar. 12, 2007

It was good, however it came out very salty even though I added no salt. I addvise everyone to try to compensate the saltiness of the tamari sauce. The whole meal took 1:40 hrs. I advise to start baking the squash at least 30 minutes before everything else. My squash took around 1:25 mins to cook :S

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Px


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Reviewed: Oct. 15, 2005

I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment.

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9 users found this review helpful

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PTURNER72

	Cooking Level: Expert Living In: Iowa City, Iowa, USA
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Reviewed: Nov. 14, 2004

So yummy! I added a cubed zucchini as well to the veg. mix. My family, who usually notice when I cook without meat, were over the moon about this recipe!

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3 users found this review helpful

Reviewer:

AMMYBUG


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Reviewed: Oct. 9, 2004

I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk, tamari, turmeric) so I modified it by just using brown rice, a cup of frozen green beans, regular milk, and soy sauce. It was sooo easy to make and turned out very tasty. A nice romantic meal if you serve with two forks.

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8 users found this review helpful

Reviewer:

BINNIEJAY


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