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* Pierce whole squash in several places then microwave on HIGH for 10-12 minutes, until it pierces easily with a knife, turning after 5-6 minutes. Let stand 15 minutes until cool enough to handle. Cut into half, remove the seeds and scoop out the flesh.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've been ****** this recipe for close to 20 years. One of my all time favourites. When I recently became allergic to squash, I figured I'd have to give it up. But I don't go down without a fight and didn't take long to realize that sweet potatoes make an awesome substitute. Same colour, texture and sweetness. You can even used the canned ones to save time!
I used ground venison, added tomatoes to the vegetable mixture, used butternut squash. I would definitely make it again but I think I'll bump up the spices.
This was absolutely fabulous!! I am not a big squash fan, but this was so tasty. Definitely a recipe I will be making again and again.