Contrary to their winter cousins, summer squash have a tender skin that will nearly melt away when cooked. Here, the skin is prepared al dente, lending a delicate crunch and an edible container for your meal. The sweetness of a young squash pairs perfectly with the smokey heat that is characteristic of kielbasa.
1 lb. (or about 4 individual) young squash, cut in half lengthwise
1 medium tomato, halved
¼ tsp nutmeg
½ tsp marjoram
½ tsp chipotle chili powder
½ tsp ground mustard
½ tsp dried thyme or 4 sprigs fresh thyme, picked and lightly chopped
¼ lb ground pork
1 tsp. capers, drained and patted dry
½ tsp kosher salt
8-10 leaves fresh basil
3 Tbsp. crème fraiche or sour cream
2 tsp. Coleman's mustard, optional
Preheat oven to 350 F.
Drizzle tomatoes and squash lightly with olive oil. Arrange them, cut side down, on a rimmed sheet pan in the oven. Bake for 20-25 minutes, or until squash are tender.
Meanwhile, mix together the nutmeg, marjoram, chili powder, mustard, thyme and salt. Add the kielbasa spice blend to the ground pork and incorporate well. Sauté over medium heat until just cooked through. Set aside.
Add about ½ inch layer of vegetable oil to the pan and bring to medium-high heat. Fry the capers until crisped, about 2 minutes. Set aside on a paper towel.
Gently hollow out each squash, reserving the flesh in a small bowl. Season with salt to taste. Slice the baked tomatoes.
Layer the inside of each squash with tomato, squash and whole basil leaves, finishing with ground pork on top.
To serve, broil the stuffed squash for 3-5 minutes. Mix together crème fraiche and mustard. Finish each squash with a dollop of crème fraiche mixture and crispy capers.
