For the gorgonzola squash, cut the top off the squash and remove the seeds. Preheat the oven to 170°. Cook the pumpkin with the lid for 3/4 hour in the oven.
Then remove the pumpkin from the tube. Stuff alternately with pieces of gorgonzola and ham and with salt and pepper.
Cook in the tube for another 15-20 minutes until the cheese is melted. The gorgonzola squash is wonderful to spoon out.
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