"Such a good dinner! We made it 2 nights in a row! We added some sausage while cooking the tomatoes and garlic. The second night we used white wine instead of the pasta water. Very tasty both times. The mint adds an incredible tasty layer to it all - don't skimp on the mint!"

"So good, and so healthy. This was a hit at a preThanksgiving get together - one of the only items to get fully eaten. I recommend putting 2 TEAspoons of pepper, not TABLEspoons and cutting the carrots and parsnips smaller so they cook like the softer veggies. Super easy and super yummy. ""

"So good, and so healthy. This was a hit at a preThanksgiving get together - one of the only items to get fully eaten. I recommend putting 2 TEAspoons of pepper, not TABLEspoons and cutting the carrots and parsnips smaller so they cook like the softer veggies. Super easy and super yummy. ""

"Scrumptious. Made this for a Fall Flavas party and it was a major hit. Best piece of advice I can offer is cook it outside of the pumpkin, then place it inside for presentation. The stuffing remained a little wet inside the pumpkin - we like it a little fluffy. Makes quite a bit too - leftovers for days. ""

"Yummy! Already made it twice. Definitely double the sauce, less honey, more spicy. Used more chicken than called for and also put cornstarch on it. Substituted broccoli and baby corn for the snap peas. Placed over brown rice and we have a winner!""