Tuesday, March 23, 2010

Savory Passover Kugel with Spaghetti Squash

This recipe worked out to be so much better than I even anticipated. I think I have hit upon a combination of ingredients to give you a taste very similar to potatoes. The use of roasted spaghetti squash combined with just the right amount of flax meal gives you that certain something that is so reminiscent of potato. This kugel replaces the classic potato kugel found at the traditional Passover Seder. It is delicate and light and to me tastes like a potato knish does. I hope you enjoy.

Savory Passover Kugel with Spaghetti Squash


l medium spaghetti squash, split seeded and pierced to yield 4 cups roasted
1 Tbsp. olive oil
1/2 cup onion, diced
3 eggs, beaten
1/4 cup flax meal
2 tsp. baking powder
1/4 cup almond flour
1 tsp. paprika
2 Tbsp. unsalted butter, melted
salt and pepper
vegetable spray

Preheat oven to 425'

Rub the spaghetti squash halves with the olive oil and place on sheet pan with the cut side down. Roast for about 45 minutes to 1 hour or until tender. Remove from oven, cool and scrape out the strands with a fork using a raking motion. Set aside the 4 cups of roasted squash.

Reduce oven temperature to 400'

Saute the onions in a small pan coated with vegetable spray until translucent and cool slightly. In a large bowl blend the squash, onions, beaten eggs, flax meal and baking powder. Season to taste with salt and pepper if desired. Lightly coat a casserole dish and evenly distribute the mixture. In a small bowl, blend the almond flour, paprika and melted butter with a fork. Sprinkle across the top of the kugel. Bake kugel for 30 to 45 minutes until golden brown.

Nutrition Facts
8 Servings
Amount Per Serving
Calories 129.7
Total. Fat 9.6 g
Saturated Fat 2.9 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.1 g
Cholesterol 87.5 mg
Sodium 160.8 mg
Potassium 155.9 mg
Total Carbohydrate 8.4 g
Dietary Fiber 2.8 g
Sugars 2.0 g
Protein 4.6 g

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