Instructions: 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
350 degrees F 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 or broil, 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 thickened.

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