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 Posted to CHILE-HEADS DIGEST V3 #147 Date: Fri, 1 Nov 1996 17:24:31 -0500 From: firstname.lastname@example.org (Stephen Quine)
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|Serving Size: 1 Serving (798g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 46 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 196.4mg||7 %|
|Potassium 904mg||24 %|
|Total Carbohydrate 149g||44 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 135.6g|
|Protein 29.1g||42 %|
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Calories per serving: 726
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