Shannon's Autumn Veggie and Kielbasa Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.2
  • Total Fat: 13.4 g
  • Cholesterol: 29.9 mg
  • Sodium: 577.3 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 11.7 g

View full nutritional breakdown of Shannon's Autumn Veggie and Kielbasa Bake calories by ingredient
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Introduction

As much I strive to eat clean, my guilty pleasure is kielbasa (my very favorite food growing up.) This dish was an experiment in throwing together the components of my favorite kielbasa dish with a lot more veggies with the objective of having a lighter main dish where the kielbasa adds just some incredible flavor, but isn't the star of the show. The result is a delicious and decadent tasting casserole in a generous main-dish portion. As much I strive to eat clean, my guilty pleasure is kielbasa (my very favorite food growing up.) This dish was an experiment in throwing together the components of my favorite kielbasa dish with a lot more veggies with the objective of having a lighter main dish where the kielbasa adds just some incredible flavor, but isn't the star of the show. The result is a delicious and decadent tasting casserole in a generous main-dish portion.
Number of Servings: 4

Ingredients

    3 Cups prepared spaghetti squash
    3 Cups baby brussel sprouts
    1 Tablespoon extra virgin olive oil
    1 medium yellow onion, sliced
    9 ounces turkey kielbasa, diced
    Coriander to taste (I used about 2 tsp)
    Black pepper to taste (I used about 2 tsp)
    3 Tablespoons minced garlic
    1/4 Cup Apple cider vinegar, or to taste
    1 Cup Sauerkraut
    2 Tablespoons dark brown sugar
    2 Tablespoons Dusseldorf style mustard, or to taste
    1 Cup shredded cheddar cheese
    Olive oil spray



Tips

You can add any vegetables you wish. I may even add some apple next time I make this. I think I'll also incorporate some nutritional yeast next time.


Directions

Preheat oven to 350 F.

Prepare the spaghetti squash and brussel sprouts according to your preference. (I steamed my spaghetti squash in the microwave for 12 minutes, but next time I think I'll brush with olive oil and roast even though it takes much longer. I used steambag brussel sprouts and undercooked them by 2 minutes in the microwave.)

Heat 1 Tbsp extra virgin olive oil over low heat. Add sliced onions to the pan and saute until they start to brown. Add diced kielbasa to the pan and stir for a few minutes until it's browned on all sides. Season with coriander and pepper.

Add minced garlic and continue to saute for one minute. Add apple cider vinegar and stir, deglazing the pan. Add

Add sauerkraut and brown sugar (and more apple cider vinegar if you wish). Stir until brown sugar is combined. Add Dusseldorf style mustard to taste (I used about 2 Tablespoons.)

Add brussel sprouts and spaghetti squash, stir to combine. Add 2/3 Cup shredded cheddar cheese and stir to combine.

Lightly spray a 9x9 glass baking dish with olive oil spray. Spoon the vegetable-kielbasa mixture into the pan and set in the 350F oven for ten minutes. Add remaining 1/3 Cup shredded cheddar cheese to the top of the casserole and return to oven for twenty minutes.

Remove from oven and let sit for about 5 minutes before slicing.

Makes 4 generous main dish servings, or 9 3x3 in side dish portions.

Serving Size: Makes 4 generous main dish servings

Number of Servings: 4

Recipe submitted by SparkPeople user ONESWEETSHANNON.

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