Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free)

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!

• Ready In: 1 hr 15 mins
• Serves: 8

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.