Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free) |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I based this recipe on one I found in Nechama Cohen's Enlitened Kosher Cooking. I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time - most of it is spent waiting for the squash to cool, or the kugel to bake! Ingredients:
1 (2 lb) spaghetti squash |
2 eggs |
2 egg whites |
salt and pepper, to taste |
1/4 cup splenda granular (sugar substitute) |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
Directions:
1. Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
2. Preheat oven to 400. Line an 8 square baking pan and spray with non-stick cooking spray.
3. Using a fork, scrape the flesh out of the squash halves. Place the spaghetti in a large bowl.
4. Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
5. Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.
|
|