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Apple-Stuffed Acorn Squash

Reviewed: Nov. 9, 2013
I thought the recipe was too much work for the end result - an okay taste. This is only the 3rd time I have ever prepared acorn squash for a meal because squash is just not my favorite, so perhaps the recipe is not the problem. Maybe my taste-buds are the problem! But here are my thoughts and observations using this recipe. I followed the recipe as written with a couple of exceptions. After 40 minutes of baking, my squash halves were still too hard, so I ended up baking them for 60 minutes total before the meat was soft enough to remove. I substituted Craisins for the raisins because that's what I had on hand. Another reviewer mentioned that the recipe might have been better with something crunchy included, so I added some pecans. The preparation took much longer than I expected, but just cutting the squash and removing seeds and strings took me 30 minutes. If I had a video of my squash cutting time I could send it to "America's Funniest Home Videos"! All I can say is that I'm very happy to still have 10 fingers! Another reviewer suggested microwaving the squash first to make them softer and easier to cut in half. I would definitely do that if I were to make this recipe again. In the end, I didn't much care for the taste. I ate it, but I kept thinking that my time could have better been spent making a different vegetable, and the calories could have gone toward something I enjoyed. No disrespect intended cksmom1. Most reviewers really liked the recipe.
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