Title: Baked stuffed hubbard squash
 Categories: None
      Yield: 1 Servings
 
      1    6-8 lb hubbard squash, cut
           -in 1/2/ top 1/2 cubed and
           -skin removed
    1/4 lb Diced pancetta  (may
           -subsitute lean bacon)
      1 lg Red onion, diced
      3    Leeks, sliced 1/4" white and
           -light green parts only
      3    Ribs celery, sliced 1/4"
           -pieces
      2 ts Thyme, sage, oregano freshly
           -chopped
      1 tb Ground cumin
      2 tb Cilantro freshly chopped
      3    Grilled whole jalapeno
           -peppers, chopped, MORE TO
           -INDIVIDUAL TASTES
      3    Sausages, chrizo or hot
           -italian, remove from
           -casings and break up
           -3 to 4
      3 c  Cooked wild rice
           Salt and pepper to taste
 
  Preheat oven to 350 degrees.  Cut top from squash and remove seeds and
  strings.  Prick cavity with a fork, rub with olive oil, salt and
  pepper. Place the bottom 1/2 on a baking sheet on middle oven rack
  and bake for 45 minutes.  (time will vary with the size of the squash)
  
  Heat 1 tbsp olive oil in large saute pan and brown pancetta and
  sausage. Add leeks, onions, celery and jalappeno peppers.  Saute
  until soft (approx 10 min).  Add top 1/2 of squash that has been
  cubed with the skin removed and the herbs.  When the squash has
  softened, add the cooked wild rice and stuff the bottom 1/2 of the
  squash with the remaining sauted mixture.  Bake for 1 hour or until
  tender.
  
  Cut squash into wedges and serve each person squash and stuffing.
  
  Serves 6-8