Reviewed: Apr. 2, 2013

I didn't measure anything out, except the quinoa, of which I only used 1/2 cup (precooked). This turned out absolutely delicious, and although it wasn't my first time eating quinoa, it was my first time eating acorn squash. And I can't wait to eat the leftovers tomorrow! :) By the way, I preroasted 4 squash halves, and with reducing the quinoa, the amount was perfect for the squash I had. Thanks for a great recip!

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Reviewer:

CooksNScraps

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Apr. 3, 2012

filling enough for four to 6 halves (acorn squash are small). Too much quinoa (1/3 instead of 2/3 cup) and too much ginger. 1/8th the amount would still give it a touch of ginger without overpowering the other healthy ingreatients. Also it was dry. Add butter or oliver oil. We pass on this one.

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Reviewer:

arlene

Reviewed: Dec. 26, 2011

I did not care for the flavor of this dish!

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Reviewer:

5Tami2

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Newark, Ohio, USA

Reviewed: Oct. 8, 2011

This dish is wonderful. As the name implies it is full of ginger flavor. My boyfriend thought the ginger would be overpowering (whereas I LOVE ginger). Turns out he thought it was perfect and I think it might be a bit much. However, the ginger is a perfect match to the apples. This is a very inexpensive dish. Especially if you already have the quinoa on hand, as we did. The quinoa comes out so fluffly. Yes, you have extra stuffing which we are going to serve as a breakfast side dish.

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Reviewer:

herzeleid

Reviewed: Sep. 20, 2011

I love this recipe every time I make it. Sometimes I add more veggies, sometimes I make more quinoa. One thing I've always found, my cup runneth over. There's always way more filling than could possibly fit into two acorn squash halves. In fact this time around, the squash was a little smaller than I've normally used, so I'm not stuffing them at all, just scooping all the squash I can into the pan to stir in. This is a favourite. Just a note, I decided I wanted it for lunch tomorrow, so I'm just finishing cooking, and it's almost midnight. It's THAT good!

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Reviewer:

mgamble79

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Reviewed: Apr. 27, 2011

Really good! The ginger, cinnamon and apple flavours with squash are delicious.

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Reviewer:

Chels

Reviewed: Jan. 18, 2011

The Calculation for 2 was enough for 4. We used 2 acorn squash (4 halves). Served with a salad, one half per person !was plenty

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Reviewer:

Shelly

Reviewed: Nov. 22, 2010

This is not very good. It is quite sweet, not at all savory. If you do make it, I would recommend cutting the apple pieces very small, and not using as much cinnamon as the recipe suggests.

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Reviewer:

Danielle

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Apr. 6, 2010

The only reason I'm not giving this five stars is because my husband wasn't as impressed as I. I loved the crunch of the nuts, the tang of the ginger and the sweetness of the squash. I'll be making this again for sure!

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Reviewer:

liregan

Cooking Level: Intermediate

Reviewed: Jan. 24, 2010

This is very tasty. I recommend cutting back on the ginger and cinnamon a tad....I made it with the amounts called for and feel it needed less of each. I had a very small apple-so in addition to the apple I added some dried cherries which I soaked first in white wine. I used the white wine instead of vinegar called for. I also used parmesan cheese instead of mozzarella because that is what I had on hand. It turned out perfectly! I topped the dish with chopped toasted almonds before serving......so good. My hubby and I both enjoyed this dish and will make it again and again!

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