While looking at cooked spaghetti squash one day and noticing its remarkable likeness to its namesake, spaghetti, I was inspired to experiment with a noodle kugel. I researched classic recipes for a “yerushalmi kugel” calling for caramelized sugar using 2 cups of oil and two cups of sugar, in addition to eggs. At first I attempted it, but seeing all that oil and sugar in the pan, I couldn’t bare to expose my beautiful and healthful squash to such a fatty fate and decided to experiment starting with just a teaspoon of sugar and a few tablespoons of oil. To my surprise and delight, the kugel came out light, fluffy and delicious.
To cook the spaghetti squash, follow these directions which I love. I hope you enjoy this healthy alternative!
3 cups shredded spaghetti squash
3 large eggs
1 tsp salt
1 tsp pepper
2 tsp sugar
¼ cup matzah meal
¼ cup canola oil
Preheat oven to 350 degrees.
Mix all ingredients except for the oil.
Pour oil into a 9×12 pan and place in preheated oven for 5 minutes.
Pour squash mixture into hot oil and bake for 45 minutes.
Remove kugel from oven and pour off excess oil.
If the kugel is still too watery, bake out some of the moisture before serving.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.