Spaghetti Squash, Corn, & Kraut

"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."
 
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Ready In:
1hr
Ingredients:
8
Serves:
2

ingredients

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directions

  • 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).
  • Cook onion in olive oil until translucent.
  • Add mushrooms, corn, and sauerkraut.
  • Add squash, mix well, and season to taste with salt and pepper.
  • Mix in feta (or top with cheese at the end-your choice).
  • Stuff back in squash shell or into baking dish.
  • Bake 30-40 min in 350 F oven.

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RECIPE SUBMITTED BY

I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
 
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