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Parve
Easy
1 Hour
Diets 
UPDATED RECIPE This simple-enough and yummy side dish can be served hot or at room temperature. Yield: 12 kugelettes
3 tablespoons oil
2 Spanish onions, diced
1/2 pound Tuscanini Spaghetti, cooked and drained
4 eggs
1 tablespoon Lipton Onion Soup Mix
3 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon Pereg Pepper
In a large skillet, heat oil. Lower flame to medium-low and sauté onions until golden.
In a mixing bowl, combine spaghetti with remaining ingredients. Stir in half of the onions.
Grease 12 standard-sized muffin tins. Use a fork or slotted spoon to transfer the spaghetti into the muffin tins, allowing egg mixture to drain to the bottom of the mixing bowl. You should have about 3/4 cup egg mixture remaining in the bowl.
Mix remaining egg mixture with remaining onions and pour on top.
Bake covered at 350 degrees Fahrenheit for 30 minutes, then uncovered for five minutes.
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My husband is diabetic and I can’t use this amount of sugar. What do you suggest? In fact most of the recipes on this site are very high in sugar, and are a problem.
We actually have a way for you to filter out recipes with refined sugar, here you can find them https://www.kosher.com/search?diets%5B0%5D=No%20Refined%20Sugar¤tpage=1
Barbara & Marsha, the recipe explains to put the spaghetti mixture into the muffin cups with a slotted spoon allowing the egg mixture to drain off. Then you add the onions to this reserved egg mixture.
I agree with Marsha. Only part of the eggs with the spaghetti, then the rest?
Instructions were not clear about egg mixture. The recipe stated to mix spaghetti with all remaining ingredients but later the recipe said to add onions on top along with the remaining egg mixture. Was some of the egg mixture supposed to be put aside?