APPLE AND GOUDA CHICKEN SMOKED SAUSAGE KABOCHA

Apple and Gouda Chicken Smoked Sausage Kabocha image

Provided by Sherry Blizzard @akflurry

Categories Chicken

Number Of Ingredients 12

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1 medium kabocha squash
5 - publix apple and gouda chicken smoked sausages
2 medium shallots, diced
3 clove(s) garlic, diced
3/4 cup(s) mushrooms, rough chop
1/2 cup(s) yellow sweet peppers, rough chop
2 cup(s) spinach
1 tablespoon(s) ground coriander
1 teaspoon(s) caraway seeds
pinch(es) red pepper flakes
1/4 cup(s) pine nuts, sightly toasted
salt & pepper

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.