Free USA shipping on all orders over $29 and free shipping world wide on orders over $59
Cart 0

(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

Share This Recipe

Note:-

For A Delicious Dinner!

Method

  1. Cut spaghetti squash in half.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water.
  3. Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
  4. (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.)
  5. 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.
  6. 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.
  7. Position rack in upper third of oven; preheat broiler. Heat oil in a large cast-iron or enamel-coated skillet over medium-high heat.
  8. Spread the squash mixture evenly in the skillet. Reduce heat to medium and cook, undisturbed, until browned on the bottom, 5 to 8 minutes.
  9. Sprinkle with cheese and the reserved scallion greens. Broil until browned on top, 4 to 6 minutes.