SPAGHETTI SQUASH “NOODLE” PUDDING (KUGEL)

Updated at: Thu, 17 Aug 2023 14:03:36 GMT

Step 1

Preheat oven to 350° F. Cut squash in half. Place cut-side down on a sprayed foil-lined pan.

Step 2

Bake about 45 minutes, until tender. ( Alternatively, do not cut squash in half. Pierce it in several places with a fork. Microwave on high until tender, 15 to 18 minutes, turning it over at half-time. Let stand 15 minutes. Cut in half and let cool.)

Step 3

Preheat oven to 375° F. Spray a 2-quart rectangular or oval casserole dish with nonstick spray.

Step 4

In a nonstick skillet, sauté onions and garlic in oil for 5 minutes. Add zucchini and carrots and cook over medium heat until tender-crisp, about 5 minutes longer, stirring often. If necessary, add a little water to prevent burning or sticking. Cool slightly.

Step 5

Discard pulp and squash seeds. Use a fork to pull out strands of squash.

Step 6

In a large mixing bowl, combine squash with remaining ingredients; season to taste.

Step 7

Transfer mixture to prepared casserole dish. Bake at 375° F for 50 to 60 minutes, until golden.

Step 8

Note: Reheats and/or freezes well.

Step 9

This is delicious as a dairy dish served with Greek yogurt or sour cream.

Step 10

Cooked spaghetti squash is excellent served as an alternative to pasta during Passover. Top the strands of spaghetti squash with tomato sauce and sprinkle with grated cheese, if desired.

Step 11

For short noodle-like strands, cut spaghetti squash lengthwise before baking. For long spaghetti-like strands, cut squash crosswise into 3/4-inch rings and arrange in a single layer in prepared pan. Bake as directed above. Cool slightly. Scoop out and discard pulp and squash seeds. Use a fork to pull out long strands from each squash ring.

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