By breadnerd on November 10, 2008
"Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand."
Serving Size: 1 (511 g)
Servings Per Recipe: 2
"I loved this! The store didn't have acorn squash (my fav) so I settled for buttercup. The stuffing is amazing. When it was done, it was so wonderful smelling that I left out the cheese. I used whole grain bread and unsalted sunflower seeds, and dry vermouth as I didn't have sherry. I love stuffing and as a vegetarian don't often get it. This is a keeper! (even just the stuffing part)"
"I agree. This stuffing is uber-tasty. I used all the ingredients except mushrooms (not my fav) and substituted poultry seasoning for the sage. I also didn't put the cheese in (I actually thought it would ruin it, the stuffing was so good!) but grated some cheddar on top after baking to try and it was a nice addition with the squash. Most definately making it again."
"The stuffing was good but It was too dry, I maybe should have put more veggie stalk in it. I also didn't put the cheese in the stuffing mix but baked it on the top."