I got the idea to fill empanadas with reduced fat hot dogs and my spaghetti squash faux kraut. I came up with the spaghetti kraut recipe a while back and really like it. I grew up thinking that I don’t like real kraut maybe because all I tried was nasty canned kraut? One day I happened to have a bunch of spaghetti squash and I thought I could make it into something that taste like kraut. The spaghetti squash “kraut” isn’t real kraut because it’s not fermented…..that’s why I call it faux kraut. Anyways- This is a very tasty recipe that almost anyone would enjoy. use whatever kind of hotdog you like.

1 cup spaghetti squash – cooked, drained very well and packed tight

non stick spray

1/4 med-large sweet onion – sliced very thin on mandolin

1 garlic clove – ground to paste or microplane

1/4 cup apple cider vinegar

1 teaspoon sherry vinegar

2 teaspoons turbinado or dark brown sugar

1/4 teaspoon sea salt

2 juniper berries – ground (easy to smash them in a sandwich bag with something heavy)

1/2 teaspoon caraway seeds

1/4 teaspoon yellow mustard seeds

2 cups flour – plus a little extra for rolling

1/2 cup canola oil

1 teaspoon apple cider vinegar

1 teaspoon course sea salt

1/3 cup water

2 eggs separated and each lightly beaten (whites are for sealing, yolks are for glazing)

4 reduced fat hot dogs chopped up

Directions

Set oven to 350 degrees F.

Line two sheet pans with quilon coated baking sheets or parchment paper and set to the side.

Make the dough.

In a large bowl add the flour, oil, 1 teaspoon apple cider vinegar, 1 teaspoon sea salt and the water. mix well and knead well. Make the dough into a ball. Set the dough ball in a bowl and cover with plastic wrap. Set to the side.

Make the faux kraut.

Get a medium fry pan in medium high heat and give it a little non stick spray. When the pan looks hot add the onions and cook them till they are clear looking. Turn the heat down to medium and add the garlic and stir. Add the vinegars and the sugar and stir. Mix in the spaghetti squash, salt, juniper berries, caraway seeds and mustard seeds and turn the heat off. When the mixture cools down you can stuff the empanadas.

You will need a small amount of flour to roll out the dough. Add some flour to rolling surface and some flour to dough surface. Slowly roll out dough as thin as you can. You need something like a bowl or lid to cut the dough in 5-6 rounds. (I used a lid from a container of mixed nuts) After you cut your circle you might want to roll it out slightly larger. Now with your finger or a brush you need to brush all around the ends of the dough with the egg whites. Now grab a Tablespoon and fill the middle of the dough with the filling. Fold the dough over and try to seal. After you seal the empanada crimp the end with a fork and then place the empanada on the lined baking sheet and repeat till you are out of dough circles. I made 8 empanadas but I had enough dough for two more so I took the dough scrapes and rolled them into two balls and rolled each one out so I was able to make two more empanadas. When you have all your empanadas made brush them with the egg yolks but be careful not to paint the paper with the yolks because it will act like glue….Just brush the tops of the empanadas till you are out of egg yolk. I brushed mine three times.

The empanadas go into a preheated 350 degree oven for about 30 minutes.

Serve with your favorite mustard I recommend Amora Brand from France.

ENJOY!