I made this ages ago, but I wasn't posting at that time. So I thought I'd give y'all the recipe today. Admittedly, this is kind of a strange recipe. Strange in that hubbard squashes are usually gigantic. I happened to find a small one though that was roughly the size of one of those pie pumpkins. If you can't find a small one, use a large one and scale up the filling, or simply stuff a different squash with the same filling quantities I've got listed here. This filling will be delicious irrespective of what type of squash it goes into. Hope you enjoy!
1 small hubbard squash (or other), approximately the size of a pie pumpkin
1/2 cup each: diced onion, diced celery
1 diced carrot
1 tablespoon olive oil
salt to taste
3 cloves garlic, minced
1 can each: black beans, corn
salt to taste
2-3 cups fresh baby spinach
pinch freshly grated nutmeg
2 tablespoons lemon juice
1/4 cup basil flowers (or just use basil leaves)
1/4 cup pumpkin seeds (or roast the seeds of this squash and use them)
Heat oven to 400F. Cut squash in half, scooping seeds and strings (reserve these for other uses) out. Lightly salt (and oil, if you like) cut side of squash. Put squash halves in a roasting pan so they fit snugly and fill the bottom of the pan with water so it goes about half way up the squashes. Roast for 50-60 minutes.
Heat oil in medium frying pan over medium-high heat. Add remainder of first group of ingredients and cook until soft, about 5-7 minutes. Add garlic and continue to fry until garlic is lightly browned, 1-2 minutes. Add corn and beans group and cook another 2 minutes, then add spinach group and cook for another 2-3 minutes, until spinach is lightly wilted and well incorporated into the rest. Stuff squashes and return them to the oven for 15-20 minutes, or until the tops of the filling look slightly dried but not too dry. Sprinkle with basil flowers and seeds, then serve. Serves 2 as a main course, 4 as a side.