Kielbasa & Swiss Spaghetti Squash Casserole || Gracefult Kitchen

Kielbasa & Swiss Spaghetti Squash Casserole

Noodles

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.

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

Description

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.)
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.