Kielbasa-&-Swiss Spaghetti Squash Casserole

Name: Kielbasa-&-Swiss Spaghetti Squash Casserole
Total time: 40 min
Ingredients: 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded; 2 large eggs, beaten; 1 cup refrigerated sauerkraut, squeezed dry and chopped; 1 cup fresh rye breadcrumbs, preferably seeded rye; ½ cup chopped turkey kielbasa (3 ounces); 1 bunch scallions, sliced, white and green parts separated; ¼ teaspoon ground pepper; 2 tablespoons extra-virgin olive oil; ½ cup shredded Swiss cheese

5 Ratings
5 Reviews

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

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
2 large eggs, beaten
1 cup refrigerated sauerkraut, squeezed dry and chopped
1 cup fresh rye breadcrumbs, preferably seeded rye
½ cup chopped turkey kielbasa (3 ounces)
1 bunch scallions, sliced, white and green parts separated
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
½ cup shredded Swiss cheese

Directions

Step 1
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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Step 2
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.
Step 3
Position rack in upper third of oven; preheat broiler.
Step 4
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

5 Ratings

5 star values: 2
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

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Veggie gal

11/03/2021

2nd time making this. We love it. We have home grown spaghetti squash to use and the other ingredients are usually on hand. I use a 9x9 pan instead of cast iron otherwise followed the recipe.

K B

10/05/2020

Delicious I used the caraway seeds, added more kielbasa and baked it. When I make it next time I will add more sauerkraut. Family fav.

hwaynek

02/08/2017

What a wonderful combination. Thanks! It will be made again.

EatingWell User

03/04/2015

Delicious I didn't use the bread crumbs. I used Parmesan cheese since I didn't have Swiss. I used extra kielbasa. I baked it instead of using stove. Will definitely be making this again!

Janelle

12/20/2014

Better than I thought I put this on my weekly menu because it was quick- but I had doubts that either me or my husband would be ecstatic about this. But I was wrong! It's actually pretty tasty! I did make a few changes: I used some leftover breadcrumbs that I had kicking around instead of rye ones. I did however have some chopped up fennel kicking around from leftover thanksgiving stuffing and pan fried that up and mixed it right in- which definitely compensated. If I didn't have that fennel laying around I would have probably ground up some herbs that taste kind of like rye and tossed that in instead. Second- I used extra cheese. I probably bumped it up to about a cup. 3/4 of a cup stirred in to the mix, 1/4 sprinkled on top. I don't know if I'd sprinkle it on top again because I don't know if it really enhanced the dish- and no one wants a bunch of extra calories just for visual appeal! Also, I bumped up the amount of turkey kielbasa. I just thought 2 oz. was kind of too small? Maybe because I had the extra addition of fennel? I used half a link. Next time- maybe 1/3 of a link instead. Turkey Kielbasa was really good in this dish though- I was kind of worried because sometimes turkey products can be kind of yucky. If there are any major errors in this post I apologize- my husband is singing with the dog and it is really distracting LOL My overall thoughts- definitely weeknight worthy! Pros: Easy to make, Cheap, Seasonal Ingredients

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Kielbasa-&-Swiss Spaghetti Squash Casserole

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Kielbasa-&-Swiss Spaghetti Squash Casserole

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Kielbasa-&-Swiss Spaghetti Squash Casserole

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Kielbasa-&-Swiss Spaghetti Squash Casserole