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Spaghetti Squash and Sauerkraut Casserole
This sauerkraut casserole offers plenty of tart, delicious sauerkraut flavor. This is a sauce-less casserole that allows the bright flavors to really shine. It’s a quick and easy side dish that can be made a day ahead, and then baked just before serving.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 - 8
Ingredients
- 4 cups spaghetti squash roasted and shredded (approx. 2 pounds)
- 1, 14 oz. can Frank’s Sauerkraut well-drained
- 1½ cups celery thinly sliced on the diagonal (about 3 stalks)
- 1½ cup red onion halved and thinly sliced (about ½ a large onion)
- 1 cup cherry tomatoes cut in half (about 16 – 18)
- 1 cup Gruyere cheese freshly shredded
- 1 tablespoon olive oil
- Salt & pepper optional
Instructions
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Pre-heat oven to 375 degrees F.
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Line a baking sheet with foil (optional) and brush surface lightly with oil. Cut spaghetti squash in half, scoop out the seeds, and place cut-sides down on prepared baking sheet. Roast for 30 – 40 minutes or until tender with a bit of texture remaining. Remove from oven and allow to cool (cut-side up) for about 10 minutes, then shred.
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In a large mixing bowl, add the shredded spaghetti squash, and Frank’s Sauerkraut (make sure it’s well-drained), and toss to combine. Reserve a few pieces of the celery, red onion, and cherry tomatoes for garnish. Add the rest to the bowl, and toss to combine with the squash and kraut.
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Prepare the inside of a 10-cup casserole dish by lightly brushing it with olive oil. Spoon in the combined ingredients, season lightly with salt and pepper (optional). Cover and bake for 15 minutes. Remove from oven, sprinkle shredded cheese over the top and add reserved garnishes. Bake (uncovered) for 10 more minutes.
Recipe Notes
This recipe is a Bacon Fatte original.