Grilled Ruby Red Trout with Stuffed Squash
| Yield: | 1 Servings |
| Categories: | Fish, Grilling |
| 2 | md | Tatuma or acorn squash |
| 6 | sl | Bacon |
| 2 | Ears roasted sweet corn or 1-1/2 cups thawed frozen corn | |
| 1 | sm | Onion, diced (1/2 cup) |
| 2 | lg | Jalapeno peppers, seeded and minced |
| 2 | lg | Russet potatoes, peeled and cooked |
| 2 | tb | Minced fresh cilantro |
| Salt, to taste | ||
| Freshly ground black pepper, to taste | ||
| 1 | c | Whipping cream |
| 2 | tb | Butter |
| 1 | c | Sargento Shredded 4-Cheese Mexican Recipe Blend |
| 4 | sm | Fresh trout, * filleted |
| Olive oil Avocado sauce | ||
| Fresh spinach leaves or radicchio, cut in julienne strips for garnish |
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