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An unbelievable hit! This low-carb, scrumptious kugel really had everyone fooled. The spaghetti squash looks just like fine noodles but is much tastier. This is one Pesach recipe I’ll be making year round!
1 medium spaghetti squash, halved and seeded
1 large onion, diced
oil, for frying
1 small red pepper, diced
4 ounces (113 grams) canned mushrooms, diced
3 large eggs
salt, to taste
black pepper, to taste
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place spaghetti squash halves face down in 9×13-inch baking pan. Cover lightly with foil and bake for 45 minutes, or until strands separate easily with a fork. Remove from oven and cool 15 minutes.
Meanwhile, in a medium-sized frying pan, sauté onion in oil until golden. Add red pepper and sauté an additional five minutes until tender. Add mushrooms and sauté another five minutes.
With a large fork, scrape squash strands into a large mixing bowl. Add sautéed vegetables, eggs, salt, and pepper. Mix gently until all ingredients are well combined. Pour mixture into a greased 9-inch round pan and bake uncovered for one hour. Serve hot or room temperature.
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The recipe does not call for oil. Is that because there’s oil in the sautéed onions and peppers or is it an error in the recipe?
Hi Gillit, the recipe is correct. There is the oil for frying, and also eggs which help bind the mixture.
Freezer Does this Freeze well?
Yes!
it was very watery . were you supposed to drain the squash i didnt see any liquid.
So good! A great alternative to traditional kugel.