Kielbasa & Swiss Casserole

Kielbasa & Swiss Casserole

Ingredients

• 1 2½- 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

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°F oven until the squash is tender, 40 to 50 minutes.)
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.
3. Position rack in upper third of oven; preheat broiler.
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.