Stuffed Acorn Squash*

Stuffed Acorn Squash (recipe via thenovicechefblog.com)Stuffed Acorn Squash (recipe via thenovicechefblog.com)

With Fall being everywhere lately, I have been craving the comfort foods of Thanksgiving. But with it being over a month away, I needed to figure out a way to have those flavors now without making a full Thanksgiving dinner in October. Not that I am against Thanksgiving in October…but Jorge might look at me like I’m a little crazy if I sit down with a whole Turkey for just the two of us.

After thinking about it for a little while, I decided that I would make something that I can’t make on Thanksgiving…Acorn Squash. My Dad is a traditionalist, and while he finally handed over the reigns of the turkey a few years ago — I know he wouldn’t be down with Stuffed Acorn Squash on the table.  ;-)

I used RiceSelect’s Royal Blend® with Brown, Red & Wild Rice as the stuffing base. I like the many different nutty textures the mixture of rice give the stuffing. I love the line of Royal Blend  products because they add flavors from around the world into my everyday rice dishes…and turn dinner into a destination. Heck, it’s even in their slogan: “Bringing Worlds of Flavor to your Table”!

Stuffed Acorn Squash (recipe via thenovicechefblog.com)

While each of the Royal Blend flavors is nutritious and delicious on its own, they can be easily moved to the center of the plate with the addition of chicken, beef, pork, seafood or seasonal fresh vegetables. It doesn’t hurt that they are easy to prepare, all-natural, colorful and great tasting.

I liked using the Royal Blend Brown, Red & Wild Rice because it is an all-natural blend of four rices: Texmati® White, pre-cooked brown, wild and red rice. It only takes 15 minutes to cook and is a perfect base for stuffings or salads. To purchase, use the RiceSelect store locator or buy online at Amazon.com, as product availability may be limited.

 

Print

Stuffed Acorn Squash

Yield: 2 servings

Total Time: 40 minutes

Ingredients:

1 acorn squash, halved lengthwise and seeds removed
1 tablespoon melted butter
salt & pepper, to taste
1/2 tablespoon butter
1 large shallot, diced
1 cup Rice Select Royal Blend, cooked according to package directions
1/4 cup dried cranberries
1/4 cup pecans, chopped
2 tablespoons chopped parsley
salt & pepper, to taste

Directions:

Heat the oven to 450°F and arrange a rack in the middle.

Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and insides of the squash halves) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

In medium size skillet, melt butter over medium heat. Sauté shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat.

Divide the rice filling among the roasted squash halves and serve immediately.

inspired by Chow.com

 

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389 Responses to “Stuffed Acorn Squash”

  1. 1

    Karen - Cinnamon Freud — October 7, 2013 @ 1:50 am

    I’ve never had acorn squash before, but I’d like to try it. I could also see making the recipe in a twice baked sweet potato form. Yum.

  2. 2

    Gerry @ Foodness Gracious — October 7, 2013 @ 2:31 am

    Love any fall item that’s roasted or stuffed, so much flavor!!

  3. 3

    Emily Wells — October 7, 2013 @ 6:04 am

    I love acorn squash, and I think it’s the perfect squash for this recipe!

  4. 4

    grace — October 7, 2013 @ 6:18 am

    i like the oblong shape of the delicata squash!

  5. 5

    Kathryn Scharmann — October 7, 2013 @ 6:21 am

    Love the acorn squash for the holidays! Another idea would be to use yellow squash, cut the tops off, scoop out the seeds and stuff with rice filling. We make this recipe with rice, ground beef and pine nuts…really good!

  6. 6

    Louie Houghton — October 7, 2013 @ 6:22 am

    I would also like to try tossing this rice mixture with shredded spaghetti squash.

  7. 7

    Judy — October 7, 2013 @ 6:23 am

    I will use acorn squash the first time I make it, but I may try Butternut also for Thanksgiving. Think it would present well on the Thanksgiving Table.

  8. 8

    Bryn — October 7, 2013 @ 6:31 am

    It would have to be acorn Bc it’s my fav

  9. 9

    Sharon — October 7, 2013 @ 6:45 am

    Acorn squash is the one I would use since it’s my favorite.

  10. 10

    Sharon — October 7, 2013 @ 6:46 am

    https://twitter.com/rusthawk/status/387166657233182720

  11. 11

    Jill Hartley — October 7, 2013 @ 6:49 am

    I would love to try something new and do the acorn squash!!!

  12. 12

    Mary wilknson — October 7, 2013 @ 6:51 am

    I think using spaghetti squash would also wk. for added texture

  13. 13

    charlene — October 7, 2013 @ 6:53 am

    hubbard…nice to fill!

  14. 14

    Jennifer Peters — October 7, 2013 @ 7:18 am

    I love acorn squash, I use it in Many of my fall recipes.

  15. 15

    Jennifer Peters — October 7, 2013 @ 7:20 am

    Tweeted entry https://twitter.com/JK8675309/status/387175278944194560

  16. 16

    Katrina @ Warm Vanilla Sugar — October 7, 2013 @ 7:20 am

    Mmm!! I would use the same squash for this recipe. It looks delicious!

  17. 17

    Joanne — October 7, 2013 @ 7:30 am

    I am definitely down with a little Thanksgiving flavor in October! That stuffing sounds fabulous.

  18. 18

    Ashley — October 7, 2013 @ 7:40 am

    I have a pile of Georgia Candy Roasters on my counter, waiting to be used. I think they would be great in this dish!

  19. 19

    Elisha — October 7, 2013 @ 7:43 am

    Why ruin a good thing! Acorn squash! Or you could try butternut squash :)

  20. 20

    Cori — October 7, 2013 @ 7:44 am

    Delicata! I love it.

  21. 21

    Meredith — October 7, 2013 @ 7:55 am

    Acorn squash is so pretty!!!! I would love to try that!

  22. 22

    Shirley Steele — October 7, 2013 @ 7:59 am

    I think your choice of Acorn squash is perfect and would be exactly which one I would choose!

  23. 23

    Erin R. — October 7, 2013 @ 8:03 am

    We were just given a beautiful (big!) buttercup squash by some friends and it would be perfect with this stuffing.

  24. 24

    Shelly — October 7, 2013 @ 8:11 am

    I definitely use the acorn squash!

  25. 25

    Rhonda — October 7, 2013 @ 8:12 am

    https://twitter.com/RhondaBlueSue/status/387188097101750272

  26. 26

    Rhonda — October 7, 2013 @ 8:15 am

    This dish looks soooooo good!! Can’t wait to try it….not waiting until Thanksgiving!!

  27. 27

    Abby — October 7, 2013 @ 8:35 am

    I sure do love acorn squash or kabocha would be good too!

  28. 28

    Sara — October 7, 2013 @ 8:43 am

    Acorn squash is delicious. I would definitely use it with this recipe.

  29. 29

    Ashley | Spoonful of Flavor — October 7, 2013 @ 8:44 am

    Butternut squash is my favorite and would taste delicious with this stuffing. Yum!

  30. 30

    libby — October 7, 2013 @ 8:52 am

    Butternut squash would be my choice

  31. 31

    Lisa Brown — October 7, 2013 @ 8:52 am

    I would use butter nut squash.
    jslbrown_03 at yahoo dot com

  32. 32

    Alison @ Ingredients, inc. — October 7, 2013 @ 8:53 am

    I would use acorn too, but totally try this with spaghetti or butternut squash

  33. 33

    Lisa Brown — October 7, 2013 @ 8:54 am

    tweet – https://twitter.com/LuLu_Brown24/status/387199141496893440
    jslbrown_03 at yahoo dot com

  34. 34

    Shira Gutschneider — October 7, 2013 @ 9:17 am

    I LOVE LOVE LOVE spaghetti squash…so I would try to encorporate it somehow :)

  35. 35

    Barbara Bradford — October 7, 2013 @ 9:32 am

    I tweeted
    https://twitter.com/barbarabradford/status/387208659597393920

  36. 36

    Barbara Bradford — October 7, 2013 @ 9:34 am

    I think with the textures of the rice, your acorn squash would be a good choice, though hubby loves butternut squash. So that is probably what I will use for your recipe…

  37. 37

    karen — October 7, 2013 @ 9:38 am

    Acorn!

  38. 38

    Ariel — October 7, 2013 @ 9:55 am

    Acorn squash definitely or maybe even a pumpkin!

  39. 39

    Kelly — October 7, 2013 @ 10:00 am

    Since I just bought an acorn squash at our Farmer’s Market last week, I will definitely be making it with acorn squash.

  40. 40

    Talia — October 7, 2013 @ 10:02 am

    I would absolutely use acorn squash for this recipe – delish!!

  41. 41

    Eva @ Eva Bakes — October 7, 2013 @ 10:03 am

    I’d try it with the acorn squash or butternut squash.

  42. 42

    Haley — October 7, 2013 @ 10:06 am

    I think the butternut squash would be great with the rice!

  43. 43

    Heather — October 7, 2013 @ 10:07 am

    I would stick with the acorn squash as it is my favorite.

  44. 44

    Linda Li — October 7, 2013 @ 10:14 am

    Acorn squash is my favorite, so I would use it in th8s recipe.

  45. 45

    Linda Li — October 7, 2013 @ 10:24 am

    tweeted https://mobile.twitter.com/RnnrGirl/status/387221095486468096

  46. 46

    Kristen — October 7, 2013 @ 10:59 am

    I love butternut squash so I would try that!

  47. 47

    Colleen Stransky — October 7, 2013 @ 11:05 am

    I wouldn’t mess with success! Your recipe looks perfect, so I’d stick with the acorn squash.

  48. 48

    Brandy — October 7, 2013 @ 11:10 am

    I would use the acorn squash but wouldn’t turn down butternut either. :)

  49. 49

    Cassie — October 7, 2013 @ 11:27 am

    I’d use butternut squash

  50. 50

    Lauren — October 7, 2013 @ 11:33 am

    What a beautiful fall meal! Would love to use butternut squash for this recipe.

  51. 51

    Elena — October 7, 2013 @ 11:38 am

    I would use butternut squash.

  52. 52

    Melody moxley — October 7, 2013 @ 11:41 am

    Any winter squash..would probably be good in red or yellow bell peppers also.

  53. 53

    raquel from J.C. — October 7, 2013 @ 11:44 am

    Butternut! I love not only the taste but the lot of “meat” it has! Thanks Jessica!

  54. 54

    Sabina — October 7, 2013 @ 11:47 am

    Butternut squash! it’s good for everything.

  55. 55

    Robyn — October 7, 2013 @ 11:55 am

    It’s Canadian Thanksgiving this weekend!!! You should celebrate with us! There you go – perfect excuse for Thanksgiving in October!

  56. 56

    Elena — October 7, 2013 @ 11:58 am

    https://twitter.com/ElenaIstomina/status/387245299183263744

  57. 57

    MJ — October 7, 2013 @ 12:11 pm

    Butternut squash is literally all I’ve ever really known. I’ve tried Calabaza before. However, my grandmother use to grow butternut. Thanks for introducing me to something new! mmm…acorn!

  58. 58

    Susan Broughton — October 7, 2013 @ 12:13 pm

    I’m not much for squash, I guess maybe because I never ate it growing up. But I would probably try the acorn squash simple because I have heard of it more.

  59. 59

    Sandy — October 7, 2013 @ 12:19 pm

    All the squash in my garden are so small that I would need to use several, so it would be a variety based on what is ready to pick.

  60. 60

    Mimi — October 7, 2013 @ 12:39 pm

    I’d use zucchini squash!

  61. 61

    Katy G — October 7, 2013 @ 12:41 pm

    Butternut squash is my fav, I would try that one.

  62. 62

    Laura R — October 7, 2013 @ 12:57 pm

    I would use acorn squash! It’s so yummy and perfect for this recipe!

  63. 63

    Abby — October 7, 2013 @ 1:03 pm

    I love acorn and butternut squash best! But I bet you could combine all these ingredients with some cooked spaghetti squash too and it’d be delish.

  64. 64

    Trisha — October 7, 2013 @ 1:17 pm

    Pumpkin or butternut squash!

  65. 65

    Keiko — October 7, 2013 @ 1:32 pm

    I love acorn squash, but I’d want to try this recipe with butternut squash or even spaghetti squash for a different texture. This recipe looks tasty! :)

  66. 66

    Sara C. — October 7, 2013 @ 1:34 pm

    I’ve never had acorn squash, so I would try that first! Then maybe butternut or spaghetti.

  67. 67

    Andrea D. — October 7, 2013 @ 1:56 pm

    I would use acorn squash because that is what I love. Thanks for the chance to enter.

  68. 68

    Marjory Betchkal — October 7, 2013 @ 2:04 pm

    I would make it this way and also with butternut squash. I love squash no matter how it’s prepared. Thanks for the new idea.

  69. 69

    Dani H — October 7, 2013 @ 2:26 pm

    Definitely acorn squash ~ I think it’s my favorite squash, even before zucchini.

    Thanks for a chance at the giveaway.

  70. 70

    Kelly D — October 7, 2013 @ 2:27 pm

    I would try a spaghetti squash with this recipe. I’ve never tried baking squash with much besides butter and honey, so this sounds great.

  71. 71

    Kelly D — October 7, 2013 @ 2:27 pm

    tweet
    https://twitter.com/Kellydpa/status/387283083864457216

  72. 72

    Catie — October 7, 2013 @ 2:55 pm

    I would make this with acorn squash!

  73. 73

    Auntiepatch — October 7, 2013 @ 2:58 pm

    Spaghetti squash would be my choice.

  74. 74

    Meg — October 7, 2013 @ 3:20 pm

    I have a slight obsession with acorn squash, so I would stick with that.

  75. 75

    Hilary — October 7, 2013 @ 3:22 pm

    I would use acorn squash.

  76. 76

    Garry Bargsley — October 7, 2013 @ 3:42 pm

    I would use acorn squash, sounds awesome.

  77. 77

    Chrissy — October 7, 2013 @ 3:43 pm

    Acorn or butternut!

    This looks so delightful!

  78. 78

    Meg — October 7, 2013 @ 3:45 pm

    I would follow suit and use acorn squash!

  79. 79

    Cherylynn — October 7, 2013 @ 3:48 pm

    Jessica, I’ve never prepped acorn squash. Any extra prep pics to help me try your recipe? I love Thanksgiving comfort foods so much, that last week we had a Turkey dinner with all the fixins’. So excited to add this!

  80. 80

    Brit — October 7, 2013 @ 3:49 pm

    Acorn squash reminds me of my childhood–my mom made it at least once a week during the fall/winter! I’d have to use acorn for this recipe.

  81. 81

    Vanessa — October 7, 2013 @ 3:49 pm

    I’d use delicata! They’re our fav!

  82. 82

    Liz @ The Lemon Bowl — October 7, 2013 @ 3:51 pm

    This looks amazing!!! I would definitely use the acorn squash I have sitting on my counter. :)

  83. 83

    Sherri — October 7, 2013 @ 3:51 pm

    Awesome recipe, I would use either butternut or acorn, both of which I have growing in my garden, I think you could even use zucchini. I like how easy you made this.

  84. 84

    Heather — October 7, 2013 @ 3:54 pm

    A couple years ago I fell in love with the little round eight ball squash — cut a bit off the bottom so it stands upright, carve out the inside and stuff! Great for appetizers or small sides.

  85. 85

    Liz @ The Lemon Bowl — October 7, 2013 @ 3:55 pm

    https://twitter.com/TheLemonBowl/status/387304762397323265

  86. 86

    Nicolette — October 7, 2013 @ 4:00 pm

    Using acorn squash would be delish!

  87. 87

    karen — October 7, 2013 @ 4:07 pm

    Kabocha squash is my favorite, so nutty and rich.

  88. 88

    Carmen — October 7, 2013 @ 4:10 pm

    I think that acorn is perfect but would love to try it with butternut squash too.

  89. 89

    Mel Meister — October 7, 2013 @ 4:23 pm

    Acorn or butternut would be my preferences. The recipe sounds wonderful! Thank you so much!

  90. 90

    Theresa Sea — October 7, 2013 @ 4:48 pm

    Acorn Squash is my fave. However, if you left the rice out, it might be good mixed in with spaghetti squash.

  91. 91

    Mami2jcn — October 7, 2013 @ 5:53 pm

    I would use spaghetti squash.

  92. 92

    Mami2jcn — October 7, 2013 @ 5:54 pm

    tweet–https://twitter.com/mami2jcn/status/387335007678640128

  93. 93

    Jessica To — October 7, 2013 @ 6:02 pm

    I would have to try it with acorn squash!

  94. 94

    Brittany Lamb — October 7, 2013 @ 6:55 pm

    I love Des Moines squash! And what an awesome contest!

  95. 95

    Kathy E. — October 7, 2013 @ 7:39 pm

    I would love to try this with a butternut squash…looks delish!

  96. 96

    Terri B — October 7, 2013 @ 8:54 pm

    I would use acorn squash!

  97. 97

    Kathy Schroeder — October 7, 2013 @ 8:54 pm

    I love acorn squash, this recipe is amazing. I also think cushaw squash would be a good alternative.Either way, it would be yummy.

  98. 98

    Kelsey — October 7, 2013 @ 9:26 pm

    I think acorn squash is the perfect choice for this dish, but I wonder what would happen if it was baked, casserole style, with some spaghetti squash. Hmmm…

  99. 99

    Tasha — October 7, 2013 @ 9:40 pm

    Acorn squash is not my very favorite, but it definitely seems like the ideal pick for this recipe!

  100. 100

    Janet T. — October 7, 2013 @ 10:14 pm

    Spaghetti squash for me!

  101. 101

    heather — October 7, 2013 @ 10:28 pm

    I would use acorn squash for this recipe and a lot of butter yummy.

  102. 102

    Amanda W — October 7, 2013 @ 10:45 pm

    Butternut, it’s my favorite.

  103. 103

    Amy S. — October 7, 2013 @ 11:51 pm

    I think the acorn squash would be perfect for this recipe.

  104. 104

    Corisa — October 7, 2013 @ 11:55 pm

    Definitely acorn also! It’s my favorite!

  105. 105

    Amy S — October 8, 2013 @ 12:14 am

    I would use butternut squash!

  106. 106

    Elena Vo — October 8, 2013 @ 12:25 am

    I’d love to try out acorn squash. I don’t see it often in the local stores and therefore don’t buy it often. I wonder what this dish will taste like.

  107. 107

    Candice L — October 8, 2013 @ 1:43 am

    It would be so hard for me to deviate away from acorn squash. It’s my absolute favorite! But butternut is also so delicious…So twice the squash, twice the fun!!

  108. 108

    Joyce Haight — October 8, 2013 @ 8:25 am

    Delicata is the quickest to cut with edible flesh!

  109. 109

    Kelly — October 8, 2013 @ 8:37 am

    Made this for dinner last night….delicious and easy!! Thanks for the recipe.

  110. 110

    Cindy H. — October 8, 2013 @ 9:25 am

    Acorn would be my way!

  111. 111

    Yuki — October 8, 2013 @ 10:09 am

    I’d love to try the recipe. Acorn squash is my favorite!

  112. 112

    Heliana O. — October 8, 2013 @ 10:41 am

    Definitely will make this as you have written with acorn squash. The second time maybe with butternut squash. The only other squash I can think of right now is a hubbard – which would be good with cubes of it mixed in with the rice stuffing instead of a ‘stuffed’ squash. Can’t wait to try this!

  113. 113

    Amy — October 8, 2013 @ 10:56 am

    I love acorn squash so this recipe looks delish as-is!! Thanks for the idea!

  114. 114

    Jeanne (NanaBread) — October 8, 2013 @ 11:15 am

    I love acorn squash AND the Rice Select brand, but I’ve never put the two together. Genius!

  115. 115

    Deb — October 8, 2013 @ 1:27 pm

    I’m smitten with Delicata squash; it is so tender and the outer rind can be eaten. This scrumptious rice stuffing would be delectable in late season zucchini as well.

  116. 116

    Becky — October 8, 2013 @ 3:38 pm

    The acorn squash has the perfect shape for a recipe like this, but I’m such a fan of butternut squash, that I’d give that a try too!

  117. 117

    Emily Elwood — October 8, 2013 @ 3:41 pm

    This looks amazing! I’ve been looking for recipes to use up the squash from my garden and this looks perfect.

  118. 118

    Jacqui — October 8, 2013 @ 3:52 pm

    I would use butternut squash!

  119. 119

    Georgia @ The Comfort of Cooking — October 8, 2013 @ 5:03 pm

    I love that you used acorn squash for this hearty, comforting meal, but I might try it with spaghetti squash! Great giveaway, thanks for sharing!

  120. 120

    D SCHMIDT — October 8, 2013 @ 6:24 pm

    I think I would use Hubbard Squash because my family love the sweet flavor of them.

  121. 121

    D SCHMIDT — October 8, 2013 @ 6:25 pm

    Tweeted
    https://twitter.com/mummytotwoboys1/status/387704132057829376

  122. 122

    Mary-Clay @ Cooking with the King — October 8, 2013 @ 8:01 pm

    I LOVE acorn squash! It’s perfect for stuffing because of its cute little acorn shape. Rock on!

  123. 123

    Nutmeg Nanny — October 8, 2013 @ 8:45 pm

    I am loving this recipe :) I bet every bite is packed with flavor! I think acorn squash is perfect for this!

  124. 124

    Bianca @ Sweet Dreaming — October 8, 2013 @ 11:00 pm

    personally i’m a hugeee fan of spaghetti squash!

  125. 125

    April G — October 8, 2013 @ 11:21 pm

    This looks delightful. I’d probably use a butternut squash for this recipe.

  126. 126

    Sherri S. — October 8, 2013 @ 11:32 pm

    This looks fantastic! Our CSA is giving gorgeous acorn AND butternut squash right now…

  127. 127

    tara pittman — October 9, 2013 @ 12:10 am

    butternut squash

  128. 128

    tk — October 9, 2013 @ 12:56 am

    i would use acorn squash because it’s one of my favorites!

  129. 129

    Jessica W — October 9, 2013 @ 11:20 am

    I think I would try butternut Squash, I love your photos they are beautiful

  130. 130

    Jessica W — October 9, 2013 @ 11:20 am

    I tweeted too https://twitter.com/jessrwarfield/status/387960580474015745

  131. 131

    courtney b — October 9, 2013 @ 3:17 pm

    i love butternut squash

  132. 132

    courtney b — October 9, 2013 @ 3:18 pm

    tweet

    https://twitter.com/MeandBells/status/388020282142646272

  133. 133

    Rachel M — October 9, 2013 @ 4:13 pm

    I’d try a delicata that I’ve been looking for a recipe for!

  134. 134

    amy pugmire — October 9, 2013 @ 5:10 pm

    I think the acorn squash is perfect! I would love to try it!

  135. 135

    amy pugmire — October 9, 2013 @ 5:11 pm

    tweet
    https://twitter.com/1amypugmire/status/388048960297791488

  136. 136

    Margot C — October 10, 2013 @ 3:02 am

    I love your recipe! I would try it in a delicata squash (in season right now and so lovely) and maybe add pecans.

  137. 137

    Margot C — October 10, 2013 @ 3:03 am

    I posted a tweet too : https://twitter.com/AnnaZed/status/388197907880349697

  138. 138

    LeAnne — October 10, 2013 @ 12:48 pm

    I would use acorn squash as well. i really love all winter squash, but think acorn squash works best for something like this. Yum!!

  139. 139

    One Frugal Girl — October 10, 2013 @ 12:58 pm

    Spaghetti Squash!

  140. 140

    One Frugal Girl — October 10, 2013 @ 1:00 pm

    Tweet: https://twitter.com/OneFrugalGirl/status/388347902784831489
    onefrugalgirl AT gmail DOT com

  141. 141

    Whitney Lindeman — October 10, 2013 @ 4:14 pm

    I’d definitely use spaghetti squash, my favorite!

  142. 142

    Whitney Lindeman — October 10, 2013 @ 4:15 pm

    I tweeted:
    https://twitter.com/WhitSweeps/status/388397396071174144

  143. 143

    Kelli — October 10, 2013 @ 6:58 pm

    My favorite squash is kabocha.

  144. 144

    Mahdi M — October 11, 2013 @ 2:55 am

    I would use spaghetti squash! My favorite squash is zucchini, but I suppose that wouldn’t work here…unless you spooned the mixture onto the slices and put cheese on it and broiled it…oh my.

  145. 145

    Claudia A. — October 11, 2013 @ 2:11 pm

    I love butternut but I liked someone else’s idea of adding more texture with spaghetti squash :-)

  146. 146

    ashley @ sunnysideshlee.com — October 11, 2013 @ 3:11 pm

    Butternut! Because it’s got that sweetness to it that I think would compliment the dish!

  147. 147

    Sarah — October 11, 2013 @ 9:52 pm

    I would use spaghetti squash! It’s my favorite!

  148. 148

    ASM — October 12, 2013 @ 12:33 am

    https://mobile.twitter.com/A1121M/status/388884913723686912

  149. 149

    ASM — October 12, 2013 @ 12:34 am

    I would use acorn squash

  150. 150

    Sarah — October 12, 2013 @ 12:35 am

    Butternut squash

  151. 151

    Hinna — October 12, 2013 @ 12:35 am

    Acorn squash!

  152. 152

    Susan Smith — October 12, 2013 @ 3:51 pm

    I would use acorn squash for this recipe.

  153. 153

    Susan Smith — October 12, 2013 @ 3:53 pm

    https://twitter.com/susan1215/status/389116585287241728

  154. 154

    Coleen @ The Redhead Baker — October 12, 2013 @ 11:14 pm

    I’d use a delicata squash!

  155. 155

    Anna — October 13, 2013 @ 12:29 am

    I love squash and would absolutely try this with acorn squash, although butternut would be a close second.

  156. 156

    Leslie — October 13, 2013 @ 2:12 am

    Can’t wait to Try this recipe using my fav squash, butternut, yummo!

  157. 157

    Danielle T — October 13, 2013 @ 1:25 pm

    i would use the acorn squash- im not a very creative chef so i like to follow recipes closely!

  158. 158

    Vera K — October 13, 2013 @ 2:45 pm

    Most likely I would use acorn squash.

  159. 159

    Alicia H. — October 13, 2013 @ 6:42 pm

    I would probably use acorn because I’ve never had it and need to branch out

  160. 160

    Jessie C. — October 13, 2013 @ 11:09 pm

    I would use yellow squash.

  161. 161

    Jessie C. — October 13, 2013 @ 11:09 pm

    -https://twitter.com/tcarolinep/status/389588348928417792

  162. 162

    Carolsue — October 14, 2013 @ 2:24 am

    Probably the same as you used, acorn, but I think zucchini would be good also.
    Digicats {at} Sbcglobal {dot} Net

  163. 163

    Carolsue — October 14, 2013 @ 2:25 am

    I tweeted
    https://twitter.com/MsCarolsueA/status/389637955871993856
    Digicats {at} Sbcglobal {dot} Net

  164. 164

    rachel — October 15, 2013 @ 1:26 pm

    I bet zucchini would be good or hubbard squash.

  165. 165

    Jennifer Sh — October 15, 2013 @ 3:54 pm

    Acorn squash is recommended but I’m wondering if Butternut or even a Sweet potato would be yummy too?

  166. 166

    Rena — October 17, 2013 @ 1:12 pm

    butternut!

  167. 167

    Leah — October 17, 2013 @ 1:21 pm

    I would use Blue Hubbard

  168. 168

    Lauren Lopez — October 17, 2013 @ 1:22 pm

    Yum – an acorn squash!! I’m going to try making this.

  169. 169

    TINA B. — October 17, 2013 @ 1:23 pm

    I would use an acorn. Because you said to.

  170. 170

    Alison — October 17, 2013 @ 1:25 pm

    This looks delicious! :)

  171. 171

    Alison — October 17, 2013 @ 1:26 pm

    Oh I missed the question haha Sorry! Acorn squash! :)

  172. 172

    Shira Gutschneider — October 17, 2013 @ 1:27 pm

    LOVE speghetti squash but I might just try butternut squash and your recipe!!

  173. 173

    lyn — October 17, 2013 @ 1:27 pm

    I would try acorn or butternut

  174. 174

    Amy @ The Nifty Foodie — October 17, 2013 @ 1:27 pm

    I think I’d make this with acorn squash as well. :-)

  175. 175

    Sarahanne — October 17, 2013 @ 1:30 pm

    The acorn squash sounds perfect!

  176. 176

    xt carter — October 17, 2013 @ 1:31 pm

    butternut or acorn…. i’ll let you know tonight…. mmmmmmm pretty – and looks de-lish!!

  177. 177

    Mary E. — October 17, 2013 @ 1:32 pm

    I wouldn’t change a thing, it looks delicious!

  178. 178

    Mary E. — October 17, 2013 @ 1:33 pm

    https://twitter.com/msjujube/status/390893206792986624

  179. 179

    barb carlen — October 17, 2013 @ 1:33 pm

    I would use Spaghetti Squash! This looks delicious!

  180. 180

    Adele Nader — October 17, 2013 @ 1:36 pm

    I would use Butternut Squash (or Acorn Squash). Looks like the perfect Fall meal!

  181. 181

    Leana — October 17, 2013 @ 1:46 pm

    Butternut squash!

  182. 182

    Andrea Pearson — October 17, 2013 @ 1:46 pm

    I love acorn squash, but I bet it would also be great with spaghetti squash!

  183. 183

    Veronica — October 17, 2013 @ 1:56 pm

    I love acorn squash for this recipe! But maybe a small sweet pumpkin would be good too!

  184. 184

    Jen F. — October 17, 2013 @ 2:01 pm

    I’ve never had acorn squash, but the colors are beautiful with the other components of the dish.

  185. 185

    MK — October 17, 2013 @ 2:14 pm

    acorn

  186. 186

    Chelsea — October 17, 2013 @ 2:16 pm

    Acorn is an excellent choice, I would also try a Hubbard squash. It’s slightly larger so it would be big enough to split between several people. It also has that deep, dark rind that really adds to the overall appeal of the dish!

  187. 187

    JS — October 17, 2013 @ 2:18 pm

    Maybe Butternut Squash

  188. 188

    Megan Fargason — October 17, 2013 @ 2:18 pm

    I really think the acorn squash fits this recipe perfectly. It looks so yummy.

  189. 189

    Megan Fargason — October 17, 2013 @ 2:22 pm

    Tweet link: https://twitter.com/meggerzing/status/390905245381165057

  190. 190

    KRISTINA BERMUDEZ — October 17, 2013 @ 2:55 pm

    I’d use butternut squash to fit more rice! :D

  191. 191

    Melanie — October 17, 2013 @ 3:06 pm

    Either acorn or butternut squash would be great.

  192. 192

    Kate Sparks — October 17, 2013 @ 3:24 pm

    Acorn was my mom’s favorite to use!!

  193. 193

    Pam — October 17, 2013 @ 3:35 pm

    Looks perfect with the Acorn squash but I think Butternut squash would be nice too. Both would make a delicious and festive addition to the harvest table :-)

  194. 194

    Jess — October 17, 2013 @ 9:12 pm

    I would use butternut squash from our garden!

  195. 195

    Roberta Wisniewski — October 17, 2013 @ 10:57 pm

    I would use the Acorn squash – they make nice individual servings that are colorful and taste great!

  196. 196

    Lauren — October 18, 2013 @ 3:40 pm

    Probably butternut squash!

  197. 197

    Chip — October 18, 2013 @ 4:29 pm

    I would love to have this with acorn squash!

  198. 198

    Amanda S — October 18, 2013 @ 6:43 pm

    Acorn squash, for sure!

  199. 199

    tess — October 19, 2013 @ 1:41 am

    https://twitter.com/katychick123/status/391438898993184768

    tcogbill at live dot com

  200. 200

    Lisa — October 19, 2013 @ 9:29 pm

    Acorn squash

  201. 201

    Melinda — October 20, 2013 @ 11:17 am

    pumpkin

  202. 202

    Sean — October 20, 2013 @ 11:17 am

    zucchini perhaps

  203. 203

    Michael — October 20, 2013 @ 11:18 am

    I wonder how spaghetti squash would be.

  204. 204

    Melinda — October 20, 2013 @ 11:18 am

    https://twitter.com/MelindaJoy926/status/391946537799913472

    tweeted

  205. 205

    Debby — October 20, 2013 @ 7:56 pm

    I would use butternut squash! This recipe looks Sooo good! Have to try this soon!

  206. 206

    Wild Orchid — October 22, 2013 @ 1:41 pm

    I would also love to try it with Acorn squash! I have never had it!!
    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  207. 207

    Wild Orchid — October 22, 2013 @ 1:41 pm

    tweet–https://twitter.com/WildOrchid985/status/392707325284212737

  208. 208

    Erika — October 22, 2013 @ 11:17 pm

    What you used looks so pretty!

    chambanachik at gmail dot com

  209. 209

    Melisa — October 24, 2013 @ 9:52 pm

    I love acorn squash, so I’d stick with that.

  210. 210

    Tina M — October 26, 2013 @ 5:59 am

    I love acorn squash

  211. 211

    Tina M — October 26, 2013 @ 5:59 am

    https://twitter.com/HappyTina0115/status/394040482189148160

  212. 212

    Janice Cooper — October 27, 2013 @ 4:02 pm

    I would use zucchini squash

  213. 213

    Janice Cooper — October 27, 2013 @ 4:03 pm

    https://twitter.com/disneyfan40/status/394554775108198401

  214. 214

    Shannon — October 31, 2013 @ 9:06 am

    Mmmmmm butternut for sure!

  215. 215

    melissa Resnick — October 31, 2013 @ 2:35 pm

    i would use butternut

  216. 216

    chickie brewr — October 31, 2013 @ 3:08 pm

    I would use acorn squash it’s my favorite type.

  217. 217

    Margaret Smith — October 31, 2013 @ 3:31 pm

    This sounds delicious. I’d use Acorn Squash.

  218. 218

    Danielle F. — October 31, 2013 @ 3:38 pm

    I am no squash expert and the acorn squash looks like the perfect fit but with a little bit of research, I think I’d pick the Kabocha. :)

  219. 219

    Margaret Smith — October 31, 2013 @ 3:44 pm

    I tweeted: https://twitter.com/peg42/status/395999582661779456
    Thanks again.

  220. 220

    Peter G — October 31, 2013 @ 4:46 pm

    Roasted chestnuts are always wanted and taste so good. Used to have roasted nut vendors on the sidewalks where I lived years ago.

  221. 221

    donna marchlewski — October 31, 2013 @ 5:44 pm

    The Acorn Squash

  222. 222

    Stephanie V. — October 31, 2013 @ 6:45 pm

    probably butternut but think it would taste great on a bed of zucchini
    tvollowitz at aol dot com

  223. 223

    Kiara — October 31, 2013 @ 6:49 pm

    I would make Acorn squash.
    austma7@aol.com

  224. 224

    Jaque R. — October 31, 2013 @ 7:06 pm

    I think I would try this with butternut squash, but I have no doubt it would be tasty regardless of the type of squash used. :-) Thank you.

  225. 225

    Jaque R. — October 31, 2013 @ 7:09 pm

    My tweet is here: https://twitter.com/sottovocerocks/status/396051168759005185
    :-)

  226. 226

    Natalie — October 31, 2013 @ 7:10 pm

    I would use acorn squash!

  227. 227

    Jacob LaFountaine — October 31, 2013 @ 7:57 pm

    I might go with a butternet squash to try this

  228. 228

    heather — October 31, 2013 @ 9:21 pm

    I would use acorn squash and a ton of butter yummy.

  229. 229

    Shannon baas — October 31, 2013 @ 10:11 pm

    I would use butternut squash.

  230. 230

    Jimmy — October 31, 2013 @ 10:20 pm

    I would use butternut squash.

  231. 231

    Abby — October 31, 2013 @ 11:38 pm

    I would try acorn squash.

  232. 232

    christine burd — November 1, 2013 @ 12:29 am

    I might use spaghetti squash

  233. 233

    carol i — November 1, 2013 @ 6:14 am

    such great prize – useful!

  234. 234

    Cynthia C — November 1, 2013 @ 6:51 am

    I would stuff a butternut squash with it.

  235. 235

    Cynthia C — November 1, 2013 @ 6:52 am

    Tweet
    https://twitter.com/clc408/status/396228126302146560

  236. 236

    g. penrod — November 1, 2013 @ 7:14 am

    looks too good to eat !

  237. 237

    Kim Henrichs — November 1, 2013 @ 9:21 am

    I would use a delicata squash – these would make great Thanksgiving side dishes!!

  238. 238

    Kris — November 1, 2013 @ 10:05 am

    I loooove butternut squash so I would try that!

  239. 239

    Kim H — November 1, 2013 @ 10:22 am

    Royal Blend® Whole Grain with Texmati® Brown & Wild Rice
    ky_grandma40@yahoo.com

  240. 240

    Barbara M — November 1, 2013 @ 11:18 am

    I’d use heart o gold squash – fantastic!
    Thank you.

  241. 241

    Barbara M — November 1, 2013 @ 11:19 am

    Tweet https://twitter.com/JalapenoMama/status/396294960552890368

  242. 242

    Heather — November 1, 2013 @ 12:08 pm

    I would try this with Butternut squash. This looks fantastic!

  243. 243

    Heather — November 1, 2013 @ 12:10 pm

    I tweeted – https://twitter.com/mypadawans/status/396308140595367936

  244. 244

    Ashley C — November 1, 2013 @ 1:20 pm

    I like butternut squash!

    demureprincess7(at)gmail(dot)com

  245. 245

    Kimberly Snyder — November 1, 2013 @ 2:10 pm

    I love acorn squash and this looks absolutely wonderful

  246. 246

    Susan Chester — November 1, 2013 @ 2:22 pm

    I would try it with acorn squash. Your recipe looks delicious!
    smchester at gmail dot com

  247. 247

    KeinA — November 1, 2013 @ 3:00 pm

    Use acorn for individual servings

  248. 248

    KevinA — November 1, 2013 @ 3:00 pm

    Acorn

  249. 249

    jessica — November 1, 2013 @ 4:49 pm

    i would use butternut squash!:)

  250. 250

    Kerry — November 1, 2013 @ 7:24 pm

    Butternut squash is my favorite, so I would try that.

  251. 251

    Chris Marie — November 2, 2013 @ 3:20 am

    I don’t know anything about squash, so I’d go with the acorn squash. Thanks for the giveaway!

  252. 252

    Chris Marie — November 2, 2013 @ 3:21 am

    I tweeted: https://twitter.com/BlumbyBlimpers/status/396537384159813632

  253. 253

    Anastasia — November 2, 2013 @ 10:50 am

    While I’m not completely familiar with squash, I think I’d go with a Butternut squash for this recipe :)

  254. 254

    Anastasia — November 2, 2013 @ 10:50 am

    Tweeted :)https://twitter.com/Enter_Now/status/396649788449370112

  255. 255

    Diane baum — November 2, 2013 @ 11:00 am

    I would use my fave acorn squash

  256. 256

    Anthony — November 2, 2013 @ 1:18 pm

    I would use acorn squash

  257. 257

    mickeyfan — November 2, 2013 @ 8:01 pm

    The best one to use would be Delicata, but as we didn’t grow that this year, guess I’d have to go with the butternut we do have.

  258. 258

    tina reynolds — November 2, 2013 @ 9:45 pm

    acorn squash

  259. 259

    tina reynolds — November 2, 2013 @ 9:47 pm

    https://twitter.com/eaglesforjack/status/396815688310198272

  260. 260

    gina — November 3, 2013 @ 12:04 am

    Butternut or acorn would be my choice.

  261. 261

    judy gardner — November 3, 2013 @ 12:51 am

    i have cooked with butternut squash before, so thats probably what i would use

  262. 262

    judy gardner — November 3, 2013 @ 12:53 am

    tweet
    https://twitter.com/velvetelvis40/status/396862550731550720

  263. 263

    Sarah Hirsch — November 3, 2013 @ 11:02 am

    acorn squash

  264. 264

    Karen D — November 3, 2013 @ 1:49 pm

    I’d use delicata. Seems the right size for ratio of squash to stuffing.

  265. 265

    Karen D — November 3, 2013 @ 1:49 pm

    tweeted at https://twitter.com/KDFF/status/397071916931878912

  266. 266

    Karen D — November 3, 2013 @ 1:51 pm

    got the tweet link wrong. It’s really at https://twitter.com/KDFF/status/397072831986421760

  267. 267

    maria cantu — November 3, 2013 @ 2:38 pm

    I would maybe try zucchini squash.

  268. 268

    Marie M — November 3, 2013 @ 5:16 pm

    Butternut squash

  269. 269

    geekbearinggifts — November 3, 2013 @ 6:26 pm

    Pumpkin is a squash, isn’t it? I think this would be a great centerpiece main dish for fall if I doubled or tripled it and added some browned ground sausage or vegetarian crumbles and put it in a medium-size “pie” pumpkin.

  270. 270

    Dee — November 3, 2013 @ 8:46 pm

    I tweeted https://twitter.com/DeeGee13/status/397177651170787328

  271. 271

    Dee — November 3, 2013 @ 8:46 pm

    I would use zucchini squash.

  272. 272

    Rebecca Graham — November 4, 2013 @ 3:37 am

    I would use the acorn squash.

  273. 273

    Rebecca Graham — November 4, 2013 @ 3:39 am

    Tweeted: https://twitter.com/rhoneygee/status/397281697948921856

    .

  274. 274

    Betty C — November 4, 2013 @ 4:13 am

    I would use acorn squash.

  275. 275

    Betty C — November 4, 2013 @ 4:14 am

    Tweet – https://twitter.com/willitara/status/397290639882063872

  276. 276

    jason viloria — November 4, 2013 @ 7:43 am

    I love the idea

    aznsweep@hotmail.com

  277. 277

    Lisa V. — November 4, 2013 @ 9:03 am

    I would use butternut squash

  278. 278

    Erica Best — November 4, 2013 @ 12:39 pm

    butternut squash my dad used to make when i was kid

  279. 279

    Erica Best — November 4, 2013 @ 12:42 pm

    https://twitter.com/purplelover04/status/397406967603281920

  280. 280

    Lauren-Olivia Wood — November 4, 2013 @ 3:32 pm

    I would use yellow crookneck squash in order to create smaller portions!

  281. 281

    Jennifer — November 4, 2013 @ 5:21 pm

    spaghetti squash would be great for the holidays!

  282. 282

    Melissa L — November 4, 2013 @ 9:18 pm

    I would use butternut squash because it’s my fav!! add some brown suger yummy!

  283. 283

    Pam O — November 4, 2013 @ 9:56 pm

    I would stick with the Acorn, I love Acorn squash

  284. 284

    Heather B — November 4, 2013 @ 10:49 pm

    I would try it in a butternut squash

  285. 285

    Carolyn G — November 4, 2013 @ 10:50 pm

    I think I would go with a butternut squash

  286. 286

    ky2here — November 5, 2013 @ 6:47 am

    Gold nugget squash, gotta be different.

  287. 287

    ky2here — November 5, 2013 @ 6:51 am

    https://twitter.com/ky2here1/status/397692564532252672

  288. 288

    kjasus — November 5, 2013 @ 11:31 am

    i do not like squash…if forced to i would use butternut ;)

  289. 289

    kjasus — November 5, 2013 @ 11:32 am

    https://twitter.com/raggammuffin/status/397763261740765184

  290. 290

    Beth Klocinski — November 5, 2013 @ 1:09 pm

    I have butternut squash at home so I think I would try that

  291. 291

    Beth Klocinski — November 5, 2013 @ 1:11 pm

    Tweeted https://twitter.com/bklocinski/status/397788155983572992

  292. 292

    Tanya B — November 5, 2013 @ 2:06 pm

    Butternut squash because it is my favorite

  293. 293

    Ellie W — November 5, 2013 @ 3:31 pm

    I’ve never tried acorn squash before but it sounds great. I love butternut squash so I might use that.
    Thanks for the giveaway!
    eswright18 at gmail dot com

  294. 294

    Ellie W — November 5, 2013 @ 3:35 pm

    tweet
    https://twitter.com/eswright18/status/397823192493871105

  295. 295

    Anna Pry — November 5, 2013 @ 4:03 pm

    i guess i’d use an acorn squash, never tried it b4
    pryfamily5@gmail.com

  296. 296

    Colleen G — November 5, 2013 @ 4:56 pm

    I would use the acorn squash or really any type as squash is one one my favorites.

  297. 297

    Daniel M — November 5, 2013 @ 6:51 pm

    i’d use an acorn squash

  298. 298

    Brianna Popiela — November 5, 2013 @ 8:06 pm

    Even though acorn squash is perfect for this dish I would try Yellow Squash to see the difference.

  299. 299

    Shauntea Crutcher — November 5, 2013 @ 8:58 pm

    Probably zucchini squash.

  300. 300

    Christina Sparks — November 5, 2013 @ 9:25 pm

    I would use winter squash

  301. 301

    Jill Myrick — November 6, 2013 @ 1:00 am

    I would use a young butternut squash to add just ta hint of autumn color and a touch of sweetness.

    jweezie43[at]gmail[dot]com

  302. 302

    Anastacia — November 6, 2013 @ 1:27 am

    I would use butternut squash :)

  303. 303

    joni — November 6, 2013 @ 1:58 am

    I would use an acorn squash because this it’s a family favorite.

  304. 304

    joni — November 6, 2013 @ 1:59 am

    https://twitter.com/smilekisses/status/397981558063112193

  305. 305

    Amy Tong — November 6, 2013 @ 2:01 am

    I would use the Asian “hairy” squash for this recipe. It’s one of my favorite squash to cook

    amy [at] utry [dot] it

  306. 306

    Amy Tong — November 6, 2013 @ 2:01 am

    tweeted:

    https://twitter.com/uTry_it/status/397982088877461505

    amy [at] utry [dot] it

  307. 307

    Stephanie Larison — November 6, 2013 @ 3:01 am

    Acorn squash is what I’d use.

  308. 308

    Heather S — November 6, 2013 @ 3:12 am

    I would use Acorn Squash!

  309. 309

    Heather S — November 6, 2013 @ 3:12 am

    Tweet!
    https://twitter.com/KaizenFashion/status/397999697932980224

  310. 310

    joseph gersch — November 6, 2013 @ 4:47 am

    i would use acorn squash

  311. 311

    April V. — November 6, 2013 @ 6:13 am

    I LOVE acorn squash but you could probably use spaghetti or butternut squash for this dish

  312. 312

    Colin Glendon — November 6, 2013 @ 11:41 am

    I would use butternut, but I do like acorn. Spaghetti squash is my fave but it wouldn’t really work here.

  313. 313

    Danielle — November 6, 2013 @ 11:44 am

    I’ve never had acorn squash and it’s getting so much love in the comments that I’d have to stick with the recipe as written!

  314. 314

    crystal smith — November 6, 2013 @ 11:48 am

    Our favorite variety of squash is one called “sweet mama” that we grow in our garden every year- I’d love to try this recipe with that :)

  315. 315

    david cosgrove — November 6, 2013 @ 12:56 pm

    I would like to try the Royal blend first.

  316. 316

    Jessica Horne — November 6, 2013 @ 1:55 pm

    would love to find and try new ways to prepare acorn squash

  317. 317

    Nicole Larsen — November 6, 2013 @ 1:55 pm

    I’d use either butternut or acorn squash!

  318. 318

    Ambrosia Ross — November 6, 2013 @ 1:56 pm

    I’d love to try it with butternut squash.

  319. 319

    Erica C. — November 6, 2013 @ 2:00 pm

    Maybe butternut.

  320. 320

    Michelle H — November 6, 2013 @ 4:37 pm

    I’d try it with butternut squash.

  321. 321

    Michelle H — November 6, 2013 @ 4:39 pm

    tweeted for entry

    https://twitter.com/mhohertz/status/398202826699976704

  322. 322

    Sara Sullivan — November 6, 2013 @ 4:43 pm

    Butternut squash would be yummy for this as well.

  323. 323

    cassandra mccann — November 6, 2013 @ 5:07 pm

    summer squash

  324. 324

    Nicole Larsen — November 6, 2013 @ 5:13 pm

    tweeted https://twitter.com/pittsy82/status/398211396246044672

  325. 325

    Bruce — November 6, 2013 @ 5:45 pm

    Butternut squash

  326. 326

    janna johnson — November 6, 2013 @ 6:35 pm

    Butternut squash for me

  327. 327

    LAMusing — November 6, 2013 @ 7:56 pm

    Butternut is my favorite squash so I’d try that :)

  328. 328

    Norma — November 6, 2013 @ 7:57 pm

    That looks delicious! I think acorn squash is perfect!

  329. 329

    Karen Drake — November 6, 2013 @ 8:15 pm

    I would use Butternut Squash.

  330. 330

    Mary Cloud — November 6, 2013 @ 8:39 pm

    I would try it with butternut squash
    annabella @ centurytel dot net

  331. 331

    Denise S — November 6, 2013 @ 8:51 pm

    I want to try the Royal Blend with Flaxseed.

  332. 332

    Linda G. — November 6, 2013 @ 10:09 pm

    I cook a lot of acorn squash, I would use it in the recipe

  333. 333

    Betty — November 6, 2013 @ 10:13 pm

    Acorn Squash come in a great size that when halved make individual servings with this recipe. Normally I like butternut squash

  334. 334

    Betty — November 6, 2013 @ 10:15 pm

    tweeted
    https://twitter.com/bettycd/status/398287514638630912

  335. 335

    Sonya Morris — November 6, 2013 @ 11:08 pm

    Truth…I don’t usually make squash! I would use the acorn squash because you did and it looks so delicious! Why mess up a good thing??

  336. 336

    Sonya Morris — November 6, 2013 @ 11:09 pm

    Link to tweet:
    https://twitter.com/catholicfanatic/status/398299235059105792

  337. 337

    Alicia — November 6, 2013 @ 11:20 pm

    I would use an acorn squash.

  338. 338

    Kayla — November 6, 2013 @ 11:26 pm

    I’d use butternut squash!

  339. 339

    jennifer sorenson — November 6, 2013 @ 11:50 pm

    Perhaps try butternut squash

  340. 340

    steph — November 7, 2013 @ 12:08 am

    spaghetti squash!

  341. 341

    steph — November 7, 2013 @ 12:09 am

    https://twitter.com/scg00387/status/398315768044982272

  342. 342

    Gianna — November 7, 2013 @ 3:36 am

    Butternut squash.

  343. 343

    Kirsten — November 7, 2013 @ 7:04 am

    I’m not familiar with squash so I really don’t know. Acorn?

  344. 344

    s riches — November 7, 2013 @ 7:05 am

    I like to use butternut squash when I cook.

  345. 345

    Kirsten — November 7, 2013 @ 7:06 am

    https://twitter.com/miriama59/status/398420945380995072

  346. 346

    kathy pease — November 7, 2013 @ 8:12 am

    I would try it with butternut squash my favorite :)

  347. 347

    kathy pease — November 7, 2013 @ 8:12 am

    https://twitter.com/klp1965/status/398437784228093952

  348. 348

    DeeAnn S — November 7, 2013 @ 8:18 am

    I think this would go well with spaghetti squash. :)

  349. 349

    Nicole Carter — November 7, 2013 @ 8:51 am

    I think spaghetti squash would work the best.
    raventally30@aol.com

  350. 350

    Nicole Carter — November 7, 2013 @ 8:52 am

    Tweet
    https://twitter.com/itzmenmc/status/398447856123535361
    raventally30@aol.com

  351. 351

    Sherry Conrad — November 7, 2013 @ 9:00 am

    I’d probably use acorn or butternut.

  352. 352

    Sherry Conrad — November 7, 2013 @ 9:01 am

    https://twitter.com/dddiva/status/398449992370647040

  353. 353

    Shannon — November 7, 2013 @ 9:50 am

    Acorn or butternut maybe, I love all squash though.

  354. 354

    Allie — November 7, 2013 @ 10:22 am

    Acorn squash would go nice with this recipe

  355. 355

    Nadine L — November 7, 2013 @ 10:23 am

    Definitely Butternut, it’s our favorite here

  356. 356

    Nadine L — November 7, 2013 @ 10:24 am

    I tweeted https://twitter.com/2BeFitBy50/status/398470992630013954

  357. 357

    Lisa Garner — November 7, 2013 @ 10:34 am

    I would love to it with Acorn squash.
    lisalmg25 at gmail dot com

  358. 358

    Lisa Garner — November 7, 2013 @ 10:35 am

    I Tweeted: https://twitter.com/lisalmg/status/398473605714964480

  359. 359

    susan smoaks — November 7, 2013 @ 11:28 am

    i would use regular yellow squash from our garden for this recipe!

  360. 360

    Mallory Bailey — November 7, 2013 @ 11:54 am

    I would try the recipe using Butternut Squash.

  361. 361

    Cynthia Sizemore — November 7, 2013 @ 11:57 am

    To be honest I am not a fan of squash so I would not make this recipe but I love rice. I can find lots of different ways to serve it.

  362. 362

    thischickwins — November 7, 2013 @ 12:11 pm

    i’d use spaghetti squash

  363. 363

    Vicki D. — November 7, 2013 @ 1:44 pm

    I would try it with green zucchini squash.

  364. 364

    Buddy Garrett — November 7, 2013 @ 1:54 pm

    I would use Butternut squash.

  365. 365

    Terry Cross — November 7, 2013 @ 1:59 pm

    I’d stick with acorn squash. It’s one of my favorites

  366. 366

    Terry Cross — November 7, 2013 @ 2:00 pm

    https://twitter.com/tlcfromtn/status/398525346011570176

  367. 367

    Kat Emerick — November 7, 2013 @ 2:06 pm

    How about the butternut squash.

  368. 368

    Thomas Murphy — November 7, 2013 @ 2:07 pm

    I would use Acorn squash

  369. 369

    Thomas Murphy — November 7, 2013 @ 2:09 pm

    https://twitter.com/thomasmurphy40/status/398527448385462272

  370. 370

    Melanie Montgomery — November 7, 2013 @ 2:13 pm

    I would use the acron sqash

  371. 371

    Tabathia B — November 7, 2013 @ 2:37 pm

    I love yellow squash (not sure of actual name) so I would use that

    tbarrettno1 at gmail dot com

  372. 372

    Tabathia B — November 7, 2013 @ 2:40 pm

    tweet https://twitter.com/ChelleB36/status/398535279868260352

    tbarrettno1 at gmail dot com

  373. 373

    Amanda Sakovitz — November 7, 2013 @ 3:23 pm

    I would make this with yellow squash

  374. 374

    Amanda Sakovitz — November 7, 2013 @ 3:25 pm

    https://twitter.com/aes529/status/398546705743769600

  375. 375

    angie lilly — November 7, 2013 @ 4:14 pm

    I think butternut squash would work well with this recipe.

  376. 376

    angie lilly — November 7, 2013 @ 4:14 pm

    I tweeted here: https://twitter.com/MsTofuFairy/status/398558745531138050

  377. 377

    Sherry Eckman — November 7, 2013 @ 4:43 pm

    I would try Butternut squash

  378. 378

    Roxann — November 7, 2013 @ 5:05 pm

    I would use spaghetti squash.

  379. 379

    Roxann — November 7, 2013 @ 5:07 pm

    https://twitter.com/ladyt64/status/398572243610923008

  380. 380

    Sarah L — November 7, 2013 @ 6:14 pm

    I’d use Acorn squash – I like the flavor.
    Thanks for the contest.

  381. 381

    Sarah L — November 7, 2013 @ 6:19 pm

    https://twitter.com/slehan/status/398589955863085056

  382. 382

    Sand — November 7, 2013 @ 6:34 pm

    I would use butternut squash.

  383. 383

    Nicole Weite — November 7, 2013 @ 7:57 pm

    I’ve never tried acorn squash before. I imagine with the sweet cranberries, butternut squash or sweet potatoes would taste great.

  384. 384

    heather c — November 7, 2013 @ 8:00 pm

    Spaghetti squash, maybe? Would be interesting…

  385. 385

    jodi goins — November 7, 2013 @ 8:18 pm

    link on twitter!
    https://twitter.com/goinsjodi/status/398620472415645697

  386. 386

    jodi goins — November 7, 2013 @ 8:20 pm

    this looks so yummy!! i really want to start trying more healthy yummy foods! got to find something that the hubby will enjoy also!

  387. 387

    Mihaela Day — November 7, 2013 @ 8:52 pm

    I would use acorn squash

  388. 388

    Homepage — November 17, 2013 @ 4:04 am

    … [Trackback]

    […] There you will find 69040 more Infos: thenovicechefblog.com/2013/10/stuffed-acorn-squash-and-100-visa-giveaway/ […]

  389. 389

    Carolyn G — November 19, 2013 @ 10:51 pm

    I would use butternut squash

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