Spaghetti Squash, Corn, & Kraut |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
My mom makes a corn, sauerkraut, and hashbrown/potato dish that I love. I had some spaghetti squash I needed to get rid of and was craving her dish so I tried to use the squash in place of the potatoes. Worked great and has the same flavor. It may sound like an odd combination of flavors, but it works and it's so good for you too! I've also used parmesan or any shredded cheese in place of the feta. Ingredients:
1/2 spaghetti squash |
1 (15 ounce) can corn, drained |
1 (15 ounce) can sauerkraut, drained |
1/2 cup black olives, sliced |
1 onion, diced |
1 cup sliced mushrooms |
1 tablespoon olive oil |
salt and pepper, to taste |
Directions:
1. Cook spaghetti squash using desired method and pull innards out with fork (slice in half and bake open side down for 1 hr in 350 F oven, or prick with fork and microwave 20 min).
2. Cook onion in olive oil until translucent.
3. Add mushrooms, corn, and sauerkraut.
4. Add squash, mix well, and season to taste with salt and pepper.
5. Mix in feta (or top with cheese at the end-your choice).
6. Stuff back in squash shell or into baking dish.
7. Bake 30-40 min in 350 F oven.
|
|