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.Salt & Pepper Spaghetti Squash Kugel
Ingredients
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
Directions
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