(P) Kielbasa-&-Swiss Spaghetti Squash Casserole
(P) Kielbasa-&-Swiss Spaghetti Squash Casserole
By: Rachel's Tea
Info
Info
Servings
4-6
Active-Time
35 min
Ready-Time
40 min
Cal/serving
261
Ingredients
- Spaghetti squash 2½- to 3-pound
- Eggs 2 large
- Sauerkraut (refrigerated) 1 cup
- Turkey kielbasa (chopped) ½ cup (3 ounces)
- Scallions whites (sliced) 1 bunch
- Ground pepper ¼ teaspoon
- Olive oil (extra-virgin) 2 tablespoons
- Swiss cheese (shredded) ½ cup
- Olive oil
- Fresh rye bread crumbs (preferably seeded rye) 1 cup
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Note:-
For A Delicious Dinner!
Method
- Cut spaghetti squash in half.
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water.
- Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
- (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
- Meanwhile, combine eggs, sauerkraut(squeezed dry in a towell to remove excess liquid), bread crumbs, kielbasa, scallion whites (sliced) and pepper in a large bowl.
- Let the squash cool for about 10 minutes, then use a fork to scrape it from the shells into the bowl with the sauerkraut mixture.
- Position rack in upper third of oven; preheat broiler. Heat oil in a large cast-iron or enamel-coated skillet over medium-high heat.
- Spread the squash mixture evenly in the skillet. Reduce heat to medium and cook, undisturbed, until browned on the bottom, 5 to 8 minutes.
- Sprinkle with cheese and the reserved scallion greens. Broil until browned on top, 4 to 6 minutes.
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