Stuffed Turban Squash

This was very good. A bit labor intensive, but fun for a cool winter day when I wasn't planning to go anywhere, anyways! I made it as recommended but took others' advice and added some herbs and spices. It was very tasty, and I can't remember the last time I wanted to gorge myself on squash! One thing I'm wondering is why it's necessary to put the squash mix back into the empty shell to re-bake it, rather than putting it into a casserole dish or something. It seems like the latter would be less messy, as I had a hard time scooping the leftover squash mixture back out of the shell. Did make for a nice presentation, though!

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This was sooo good! I didn't even buy this squash for cooking, just Halloween decoration, but i decided to try to do something with it. This recipe had to be tampered with a little bit (I added a lot of spices and jasmine rice) and it was excellent!

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Yeah, my partner and I didn't get what's all the fuzz about. Thank god I didn't use a lot of kitchenware otherwise I'd be angry to stay and clean a mess after a mediocre recipe. It was ok, nicely presented, but that's all. We used regular pork sausage, but we had to add some nice hungarian hot paprika to perk it up. I would suggest a hungarian "red" sausage instead, with paprika and garlic.

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Everyone was pleasantly surprised. My family doesn't really care for squash but they loved this tasty version.

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fabulous recipe, made it as is and it makes an excellent presentation!

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This was DELICIOUS! This was my first time cooking any type of squash aside from basic yellow squash and I'm very impressed. It was simple to prepare but tasted as though I'd spent hours on it. I used 1lb of sausage and made my own stuffing, but kept the recipe the same otherwise. I'll definitely be making this again!

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As with others, my squash didn't cook within one hour. I put it in the microwave for another 30 minutes. This was the first time I've prepared Turban Squash and found it delightful. I added a little fresh rosemary from my garden, as well as thyme. YUMMY! It's VERY pretty to set on the table.

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Great recipe. Took me much longer to cook the squash, much like WI Cheesehead (Go Packers!). Also, don't be afraid to spice it up according to taste--I added coriander, rosemary, thyme, and red pepper.

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I must have had a pretty large squash, bcz it wasn't done at all after 60 minutes. I ended up putting it in the microwave to finish and that softened the skin, so I cooked it in the oven in my cast iron skillet. I used some stalks of Swiss chard for the celery, chopped breakfast sausage and a leek. It filled the skillet and had a nice flavor. Kids recently decided they don't like squash! But I liked it. I guess they'll have to eat sweet potatoes (which they will still eat).

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This recipe both tastes great and looks great on the table and it is not very difficult to prepare. It is a winning combination.

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Try to get veggies in my family any way I can, this was irresistible, it was so pretty it had to be good. "The Tuban"(never squash) is now a most requested dish.

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This was very good. I didn't cook my squash long enough because of the fact that I got a very large one, but even with that I loved it.

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Thanks Sue. I have been looking for something to do with winter squash. This was fantastic! I didn't have the turban so I used a buttercup squash and I used maple flavored sausage. The turban must have a thicker rind because it fell apart and I just mixed it in a bowl and put it in a small cassarole. I did everything else the same. Thank you again I definetly will make this again. Bonnie

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