apple and gouda chicken smoked sausage kabocha

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By Sherry Blizzard
from Piney Flats, TN

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?

serves 4
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For apple and gouda chicken smoked sausage kabocha

  • 1 md
    kabocha squash
  • 5
    publix apple and gouda chicken smoked sausages
  • 2 md
    shallots, diced
  • 3 clove
    garlic, diced
  • 3/4 c
    mushrooms, rough chop
  • 1/2 c
    yellow sweet peppers, rough chop
  • 2 c
    spinach
  • 1 Tbsp
    ground coriander
  • 1 tsp
    caraway seeds
  • pinch
    red pepper flakes
  • 1/4 c
    pine nuts, sightly toasted
  • salt & pepper
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How To Make apple and gouda chicken smoked sausage kabocha

  • 1
    Cut 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.
  • 2
    In 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.
  • 3
    Add 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.
  • 4
    In 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.
  • 5
    Preheat 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.
  • 6
    Bake 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.

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