Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        tatuma or acorn squash
   6      slices        bacon
   2      ears          roasted sweet corn
   1      small         onion -- diced (1/2 cup)
   2      large         jalapeno peppers -- seeded
                        and minced
   2      large         russet potatoes -- peeled
                        and cooked
   2      tablespoons   minced fresh cilantro
                        salt -- to taste
                        freshly ground black pepper
                        to taste
   1      cup           whipping cream
   2      tablespoons   butter
   1      cup           Sargento shredded 4-cheese
                        Mexican recipe
   4      small         fresh trout -- * filleted
                        olive oil avocado sauce
                        fresh spinach leaves or
                        radicchio
                        OR 1-1/2 cups thawed frozen
                        corn

Preparation:

Cut squash in half lengthwise. Remove and discard seeds. Cut a small slice off from bottom of each squash half so it will set flat. Place in pan of boiling water, or steamer, or microwave at HIGH for 5 minutes to partially cook. = Place on baking sheet. Cook bacon in large skillet until crisp. Drain and crumble. Add corn, onion and jalapeno pepper to skillet with bacon. Cook about 2 minutes until vegetables are tender. Stir in potatoes, cilantro, salt and black pepper. Heat cream and butter on low just until butter melts; add to vegetables in skillet. Spoon vegetable mixture into squash; sprinkle with cheese. Bake at 350F 20 minutes. Meanwhile, rinse trout with cold water; pat dry with paper towels. Lightly coat with olive oil and season with salt and black pepper. Grill, skin side down, about 7 minutes, until fish is opaque and flakes easily. = Serve grilled trout with avocado sauce. 4 servings. * Hatchery trout usually have ivory flesh when cooked. Some chefs prefer = the flavor of red-fleshed trout, which results from trout feeding on crustaceans, such as shrimp and crawfish. Avocado sauce: 1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup whipping cream Puree avocado in food processor until smooth. Heat with remaining ingredients in saucepan on medium, stirring frequently until hot and slightly thicken= ed. Source: El Mirador - San Antonio