Apple And Gouda Chicken Smoked Sausage Kabocha Recipes
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?
Provided by Sherry Blizzard @akflurry
Categories Chicken
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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