The first several times I prepared this dish exactly according to the recipe, and it came out great. The only change I made was to roast one squash, divide the stuffing into three meal-size portions for my husband and me, and stuff with one portion and freeze the other two. Which works just great, if you can resist taking the stuffing for lunch the next day. I like to serve the squash with corn tortillas and southwestern-style slaw or a mixed green salad.
I used to get irritated with people who rated a recipe high or low, then said they'd made substitutions for almost every ingredient. They didn't really make the recipe, so how could they give it an honest review? Well, I'm one of those people now. I decided to try a vegetarian version, so I substituted 2 cups frozen corn kernels for the sausage (you have to increase the seasoning if you do this). The corn is quicker, too--just saute the aromatics in a little canola oil and dump in the corn and the rest of the stuffing ingredients. I gave up the expensive cherry tomatoes and now use one 14.5 ounce can of no-salt-added petite diced tomatoes for convenience. I've substituted Monterey Jack and cheddar for the Swiss cheese, and cheddar is better.
We like this recipe more every time we have it, regardless of changes.