MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)

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

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!

Provided by brokenburner

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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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