This warming and filling meal is vegan but it will be enjoyed by all. Non-vegans can sprinkle a little parmesan cheese on top.
I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment. - 15 Oct 2005 (Review from Allrecipes USA and Canada)
I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on the other reviews, and I am so glad that I did. We loved it! The only changes I made are the following: (1) I added a small amount of finely chopped onion, and sauteed this with the garlic before adding the other veggies. (2) I shredded the carrots instead of julienning them (3) I added some small broccoli florets (4) I did not cover the squash with foil when I baked it (gets plenty soft) (5) I added some shredded cheese on top after stuffing, and re-baked at 350 for about 15 minutes. - 30 Sep 2007 (Review from Allrecipes USA and Canada)
I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk, tamari, turmeric) so I modified it by just using brown rice, a cup of frozen green beans, regular milk, and soy sauce. It was sooo easy to make and turned out very tasty. A nice romantic meal if you serve with two forks. - 09 Oct 2004 (Review from Allrecipes USA and Canada)