Mmmmmm kugel! Now what is kugel you may ask? It is a baked Jewish pudding or casserole usually made from egg noodles or potatoes. They serve it as a side dish for many Jewish holidays. I was first introduced to it by my husband because he is Jewish. They can be made either sweet or savory, but I much prefer the sweet! Yum! When I first heard of a sweetened noodle dish with cream cheese and/or cottage cheese baked with lots of butter and eggs, I thought hmmmm am I going to like this? Surprisingly, I did! It just seemed strange at the time to have sugar with my noodles, but it worked very well. I especially love having my kugel with crushed graham crackers on the top drizzled with melted butter! Sooo good! Probably tons of carbs and calories too! As you might already guessed, this type of dish isn't allowed during the weight loss phase (possibly any phase!) of Medifast, but I found a simpler low carb kugel recipe at Diabetic Living Online. This recipe uses spaghetti squash in place of egg noodles and adds a touch of splenda, cinnamon, nutmeg and eggs to the dish. It is a whole lot healthier than any of the versions I ate in the past, but yet it doesn't skimp on taste. It definitely wasn't as creamy as the original, but it sure was good! It can almost be a dessert. Yes, a veggie as a dessert! How about that! For some reason, it kind of reminded me of eating oatmeal LOL. It could be because of the cinnamon and sugar. I definitely can see myself eating this for breakfast. In the next day or so, I will be posting a savory version of this dish so be on the look out! It is a great way to use up your spaghetti squash and makes a wonderful side dish! Enjoy!
Mock Sweet Kugel (Spaghetti Squash)
Slightly adapted from Diabetic Living Online
3 cups Spaghetti squash strands, cooked (6 Greens)
3 packets Splenda (3 Condiments)
1/2 tsp Cinnamon (1 Condiment)
1/8 tsp Salt (1/2 Condiment)
Dash of Nutmeg
1/2 cup Egg Beaters (1/4 Lean)
Cook spaghetti squash by microwave or by oven. Here is a spaghetti squash tutorial if you never made spaghetti squash before using the microwave. You can also bake it by slicing the squash in half lengthwise; remove seeds and strings. Place both halves, cut side down, in a shallow baking pan and bake about 30 minutes until tender at 350 degrees. Cool slightly. Use a fork to scrape all the flesh out of the spaghetti squash. Place squash flesh in a large bowl. Measure 3 cups or 465 grams of spaghetti squash and place in a medium bowl. Reserve the rest for another use.
Preheat oven to 375 degrees. Combine splenda, cinnamon, nutmeg, salt and egg beaters with the spaghetti squash. Pour contents of bowl into a casserole dish sprayed with cooking spray. Bake about 35 minutes or until set. Cool for 15 minutes. Serve warm. (The kugel may water out slightly when served).
2 Servings with 1/8 Lean, all your Greens, and 2.25 Condiments per serving
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