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!"
 
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photo by brokenburner photo by brokenburner
photo by brokenburner
photo by brokenburner photo by brokenburner
photo by brokenburner photo by brokenburner
Ready In:
1hr 15mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • 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.
  • Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
  • Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
  • 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.
  • 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.

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Reviews

  1. Queen Roachie
    This was delicious. I've never done a sweet spaghetti squash recipe so I was nervous but it turned out great. I only had half a squash so I cut the recipe in half and baked in a loaf pan. My friend laments that I'm always adding cheese to her beloved traditional foods and this was no exception: it was wonderful with cream cheese! ;-) Thanks for sharing.
     
  2. jdionne3
    I had really enjoyed this dish. I think it be served as a dessert. I can't wait to make it for my family when I go down for the Holidays. The only thing I changed was the sugar, I used Stevia not Splenda.
     
  3. PumpKIM
    Absolutely delicious! And SO healthy!
     
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