Delicious! Really enjoyed the author's choice of ingredients. I grabbed four big handfuls of spinach (available), doubled the garlic, sage and thyme and added just a bit of salt to the vegetables with rice. Only 1.5 cups of cooked rice was my personal choice for the rice to vegetable ratio as the vegetables and cranberries came through. Roasted pumpkin seeds put it over the top. Will definately make this again and again.

Filling was kinda lack luster, and way more than needed for 1 squash.

I loved this recipe. I added some morning star “sausage”! Delicious

SO tasty. I eat it as a main.

I put my own spin on the rice mixture, substituting dried wild blueberries for the cranberries. Also used chestnuts instead of mushrooms, and added chopped pecans at the end for a little crunch. Amazing!

I really liked the result. I tweaked a few things including roasting down facing with water for 40 minutes then facing up with some olive oil for 10 more minutes. I also sautéed the kale separately so it got a little crispy and put it on top of the rice, mushroom, and onions. I also roasted the acorn squash seeds and topped it with seeds and the cranberries.

Pretty good but overall the texture was "mushy". A lot of other reviews put in things like apples or nuts to give it some crunch, that would have been great! Also the flavors are very mild, I put hot sauce on it.

Easy to make, excellent flavor. I substituted maple sausage for the mushrooms and cut the sage in half. Definitely making again. Great fall meal.

Easy and tasty only change was that I roasted the squash upright with a little butter for canalization

Every good. Next time I make them I might try barely.

Good flavors and ingredients, instructions need some work. I prefer baking the squash cut-side up to get crisp edges and flavor from flesh caramelization (I followed the recipe and got metal-tasting squash). Next, 8 oz of diced mushrooms worked perfectly (rather than 1 cup) and throw the garlic in with that and the onion/greens. I used 4 large handfuls of spinach and 3/4 tsp each of sage, thyme, & salt. Pecans also add a nice texture to the rice mixture.

Very tasty vegan recipe! I used spinach in place of kale and brown rice in place of wild rice as it's what I had on hand. Easy and tasty.

I just made this for dinner and followed the recipe as written. I was quite surprised how good it turned out, even my 7 year-old finished her half. This will get added to our meal rotation.

I replaced the cranberries with a chopped apple and it turned out amazing. I'll definitely make it again like this.