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1 cup cooked spaghetti squash threads
Sauté the sausage rounds in a little olive oil to brown both sides. Remove from pan and set aside.
Sauté the onions in a little more olive oil until translucent. Add the spaghetti squash and sauerkraut. Season with salt, pepper, and a light dusting of sage. Sauté for a few minutes, then add back the sausage. Cook until warmed through; serve immediately.
Poster's Notes:
Posted by Deborah Sichel
Nutritional Info Per Serving: N/A
1/2 cup sauerkraut (drained if you like)
1/2 cup chopped onion, or sliced longwise for fancy
1/2 pound cooked sausage, cut into rounds (I like smoked beef sausage)
Olive oil
Dry rubbed sage
Salt
This is also really good with 1/2 chopped apple sautéed with the onion.