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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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it was very watery . were you supposed to drain the squash i didnt see any liquid.
So good! A great alternative to traditional kugel.