apple and gouda chicken smoked sausage kabocha
I learned that kabocha is one of the most overlooked in the squash family, yet it is one of the best. This squash is sweeter than a butternut and has the consistency of a sweet potato. I chose the Publix brand Apple and Gouda Smoked Chicken Sausage because it is a WW+ friendly food with only 2 points per sausage. The addition of all the veggies are a great source of fiber. This is delicious as is and makes a beautiful presentation as a side dish or the main event. Think of the other opportunities: Thanksgiving Sausage Stuffing?
prep time
20 Min
cook time
1 Hr 10 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 medium kabocha squash
- 5 - publix apple and gouda chicken smoked sausages
- 2 medium shallots, diced
- 3 cloves garlic, diced
- 3/4 cup mushrooms, rough chop
- 1/2 cup yellow sweet peppers, rough chop
- 2 cups spinach
- 1 tablespoon ground coriander
- 1 teaspoon caraway seeds
- pinch red pepper flakes
- 1/4 cup pine nuts, sightly toasted
- salt & pepper
How To Make apple and gouda chicken smoked sausage kabocha
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Step 1Cut a hole in the top of the squash to make a lid. Remove the seeds and threads. Dust lightly with salt and pepper. Place, hole side down in a microwave safe bowl. Add 1/2 cup water and seal with plastic wrap. Microwave for 8-10 minutes, just to soften a little. -
Step 2In a skillet, saute shallots in 1 Tbsp butter, when softened, add garlic, saute a minute or two. Add mushrooms and yellow pepper. Saute for 4-5 minutes.
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Step 3Add coriander, caraway seeds (crush with your fingers) and, if using, red pepper flakes. Add spinach and remove from heat to a bowl. In another dry skillet, toast the pine nuts for 2-3 minutes. Add to the veggies.
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Step 4In the same skillet the veggies were cooked in add the sausages to lightly brown. Remove to a cutting board and allow to cool completely NOTE: Do not try to cut the sausages until they are cooled or all the gouda cheese will run out.
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Step 5Preheat oven to 400F. When sausages have cooled, cut into 1/4" slices and add to the veggies. Toss all together and stuff the squash. Place on a foil lined baking sheet and replace the top squash lid.
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Step 6Bake for 45 minutes to 1 hour or until the squash can easily be pierced with a fork. NOTE: The outer shell can also be eaten.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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