fantastic! i made a few changes. after you take the squash out and flip, butter them.i subbed the mushrooms for some corn, black beans, and diced peppers. walnuts worked fin instead of pecans. as a fall recipe this should have some warming flavors so i sprinkled a little cinnamon in the stuffing mix.i also only cooked for two people so i used one squash and halved the ingredients for the rest so we'd have evxtra stuffing!

delicious family loved it

Changed the recipe a bit, omitted the carrots, added sage and switched the pecans for walnuts and the spinach for kale. Very delicious recipe, will absolutely make this a fall staple!

Yummy!!! I used crasins and it was still great

Excellent. I made it without the squash as a side dish. I will try it next time with the squash. but not necessary.

This was pretty good. I feel like it would have been better with a rice instead of quinoa, or at least a way to add flavor to the quinoa itself. Overall a nice way to change up the weekly dinner routines, but I wouldn't make it often.

So delicious! Made it the way it’s supposed to be

this recipe is amazing! so filling and delicious and makes enough to feed 5 people (or more)

Delicious!! No modifications. Would make again!

Great! Made these for an Easter dinner - everyone raved - even the hearty meat eaters. I didn't include carrots but subbed butternut squash. I also threw in feta cheese - perfect accompaniment.

Great!! This is my second time making it for my vegan daughter. I didn't have quinoa this time so I substituted jasmine rice. Still came out wonderful. One of my favorite recipes 😋.

Delicious! Followed the recipe Will make again

Delicious! I had plenty of extra stuffing so served it on the side.

not a Vegan but this was very good. '

Really good! I've started making this regularly, it's simple but different and really good.

Good recipe. You could even just make the filling as a nice side dish.

i also add some lemon and honey. Delicious!

Not bad. Enjoyed it to the last bite. I did add a little stock to help steam the spinach and used avocado oil instead of olive oil. The unused mixture I plan to use with a baked potato.

This was an easy to make recipe! The flavorsare delicious. I used portabella mushrooms. I would make this again.

Sooo great new favorite!!

This was really good!

It was lotsbof flavor to my suprise. Even my kids ate it. Easy recipe to follow. We will be making it again.

Very simple, flavourful and lovely textures. The leftovers even heated up well the next day. Easy to adjust quantities based on how many servings you want. Will definitely make again.

My husband and i really enjoyed it and we plan on making more often.

Easy meal & very tasty! I added red wine vinegar & salt to my water for the quinoa. I also used black pepper & crushed red pepper in the filling. Both added more flavor.

First time eating acorn squash and I love it. The salt and olive oil in the beginning are perfect wnough by it self that i could have eaten the acoen squash plain, but the filling was so good with it. I wouls not make this again just because I feel like it was alot of work.

It turned out delicious! I didn't have cranberries so I added about a tablespoon of maple surup.

Turned out great! I used farro instead of quinoa.

Delicious and filling I didn’t measure ingredients because I just made one squash and cooked ad lib. I used leeks instead of onion, and tarragon and rosemary for more seasoning. We are not vegan, so topped it with parmesan, to finish it under the broiler.

So good! I did some things different: I cooked the Quinoa in Vegetable broth because Quinoa is gross and needs tons of help to taste like something. I replaced the Thyme with Oregano because thyme is not yummy and I sauted the Oregano (had to use dried) in the skillet before mixing it into the rest of the dish. my 1 year old loved it, my husband says add it to the menu rotation. I suggest adding salt to everything (squash, quinoa, and skillet).