Zesty sauerkraut, Swiss cheese and rye bread add Reuben-esque flavor to this surprisingly addictive spaghetti squash skillet recipe.
Serve with a green salad tossed with red-wine vinaigrette.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
