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This was a delicious Autumn meal for DH and I, however I did make a number of changes. I used 2 extra garlic cloves, no beef boullion because of allergies but I added some homemade chicken stock for the water in the meat mixture and also cooked the rice in chicken stock to make it more flavourful. I first cooked the onions lightly in extra virgin olive oil before adding the ground beef out of preference. I used Julie's Curry Powder Mix which is a sweet curry powder in more than double the amount. I sprinkled a little extra brown sugar over the squash before stuffing it and used sea salt for the salt. I added a dash of cinnamon and some freshly ground black pepper along with the other spices and a handful of dark raisins and some pine nuts to the meat when it was almost done. I would love to make this the same way again.
This is a flavorful recipe. I did use curry paste instead of powder because its what I had on hand but other than that made exactly as written. We enjoyed this a lot and will make again soon. Oh, I sprinkled a little extra brown sugar over the stuffed squash to carmalize during cooking too. Thank you.