Kielbasa-&-Swiss Spaghetti Squash Casserole

Rating: 3.9 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Zesty sauerkraut, Swiss cheese and rye bread add Reuben-esque flavor to this surprisingly addictive spaghetti squash skillet recipe. If you can't find seeded rye bread, add 1/2 to 1 teaspoon caraway seeds to the mixture in Step 2. Serve with a green salad tossed with red-wine vinaigrette.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014

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Recipe Summary test

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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 degrees F oven until the squash is tender, 40 to 50 minutes.)

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  • Meanwhile, combine eggs, sauerkraut, breadcrumbs, kielbasa, scallion whites 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size: 1/4 skillet
Per Serving:
261 calories; protein 12.1g; carbohydrates 20.4g; dietary fiber 4g; sugars 5.6g; fat 14.9g; saturated fat 4.7g; cholesterol 114.9mg; vitamin a iu 607.4IU; vitamin c 13.6mg; folate 64.9mcg; calcium 182.4mg; iron 2.1mg; magnesium 35.6mg; potassium 327.3mg; sodium 566.5mg; thiamin 0.1mg.
Exchanges:

1/2 vegetable, 1 starch, 1/2 lean meat, 1/2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat

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