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To achieve a crispy bottom, this recipe comes out best when baked in a glass or ceramic dish. To make it even crispier, invert the kugel once it’s cooked and roast in a 450-degree-Fahrenheit oven for 10 to 15 minutes.
1 large spaghetti squash
1/4 + 1/3 cup oil, such as Gefen Cottonseed Oil, divided
2 large onions
6 eggs
2 teaspoons Haddar Kosher Salt, divided
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and grease with nonstick cooking spray.
Slice squash in half, remove seeds and prick all over with a fork. Roast on the baking sheet, cut-side down, for 40 minutes, until fork tender. Once cool, shred with two forks.
While squash is roasting, heat one-fourth cup oil in a large sauté pan over medium heat. Add onions and sauté until golden, about 25 minutes.
Pour remaining one-third cup oil in the bottom of a 9×13-inch glass baking dish and place in the oven.
Whisk eggs and add onions, spaghetti squash, and one teaspoon salt. Carefully pour batter into the preheated pan. Sprinkle the top with remaining one teaspoon salt and bake for 50 minutes, until the center is set.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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can this be frozen?
Yes, it’s best to freeze it raw and bake closer to serving to keep the texture. If you bake it first, let it cool before freezing, and it should be fine.