Kielbasa and Swiss Spaghetti Squash Casserole
Ingredients
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½ cup shredded Swiss cheese
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2 tbsp. extra-virgin olive oil
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¼ tsp. ground pepper
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1 bunch scallions, sliced, white and green parts separated
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½ cup chopped turkey kielbasa (3 ounces)
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1 cup fresh rye breadcrumbs, preferably seeded rye
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1 cup refrigerated sauerkraut, squeezed dry and chopped
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2 large eggs, beaten
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1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
Method
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01Place 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.)
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02Meanwhile, 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.
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03Position rack in upper third of oven; preheat broiler.
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04Heat 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.
