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I couldn’t get over the similar taste and texture that this kugel has to that of authentic Yerushalmi kugel! You’ll all enjoy this fantastic side dish option as much as I do. It has quickly become a “must-have” recipe among my Pesach favorites!
1 medium spaghetti squash, cut in half and deseeded
3/4 cup sugar plus additional sugar, optional (if you like a sweeter kugel)
1/4 cup oil
3 eggs
1 and 1/2 tablespoons Manischewitz Potato Starch
salt, to taste
pepper, to taste
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place squash halves face-down on a large baking sheet (or in a 9×13-inch (20×30-cm) baking pan). Pour a little bit of water into the bottom of the pan. Cover with foil and bake for 40 minutes.
Remove from oven and check to see if ready: using a fork, pull at the squash from the inside. If it separates easily into long, thin, spaghetti-like strands, then it’s done. If not, return to oven for an additional 10 minutes and check again. You don’t want it to get overdone, as the strands will be mushy and lose some of the spaghetti-like properties.
Scrape squash into a large mixing bowl and allow to cool.
Meanwhile, in a heavy-bottomed saucepan, dissolve sugar in oil and bring to a low simmer, stirring often. Once it turns a dark amber color, remove from heat. Carefully pour hot sugar-oil mixture into squash and mix well until combined. Remove about 1/3 cup of accumulated liquid.
Add remaining ingredients and season to taste with salt and pepper and additional sugar, if desired.
Grease a 9-inch (20-cm) round baking pan or a large loaf pan, and pour kugel mixture inside. Bake for 45 minutes.
Remove from heat and allow to cool for 15 minutes before serving.
Do not freeze.
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Turning a healthy squash into a not-so healthy dish I was excited at the sound of Kugel until I saw how much refined sugar it called for. Wouldn’t the carmelized syrup harden into candy?
I think once the sugar is baked and mixed with the other ingredients it prevents it from hardening into candy.
Mock yerushalmi kugel What is spaghetti squash? Haven’t seen it here in London, does it have another name maybe?
Hi- it is also known as vegetable spaghetti. Here is a link to learn all about it https://en.wikipedia.org/wiki/Spaghetti_squash
oil what do you do with the 1/3 cup of accumulated liquid? Do we just discard it? thank you
It seems that you would just discard the extra 1/3 cup of liquid.
Rhoda Shoshana Hi! Sorry you had that experience. If you look at my original recipe that I posted in 2010, I specify that you have to have the squash warm when you pour the sugar over it, otherwise you will have the problem that you did. If the squash is cold then basically you are pouring hot caramel over it and it will immediately harden. If the squash is warm or hot then the caramel will not harden and you can mix it in with the squash. Once you do that, even if the recipe cools, the caramel has been blended into the recipe and it won’t harden. Here is a link to the original recipe – http://koshereveryday.com/spaghetti-squash-yerushalmi-kugel/ You can make it by omitting the corn syrup. It’s added to make the caramelization easier, but if you’re careful it shouldn’t be a problem not to add it. You can also warm the sugar with the oil to facilitate the caramelization if you’re not using the corn syrup. Hope this helps!
Sharon
Total flop, unfortunately As I carefully poured the amber liquid into the squash, it turned rock hard.
I gave up, and threw it out.
If anyone has a suggestion, I’m interested to hear!
I poured it in slowly and mixed quickly. It did harden a bit, but this was better than in the past.