Mock Sweet Kugel (Spaghetti Squash)

Mmmmmm kugel! Now what is kugel you may ask? It is a baked Jewish pudding or casserole 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! 

Here is a lightened up version! This recipe uses spaghetti squash in place of egg noodles and adds a touch of Stevia, 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. This can almost be a dessert. Yes, a veggie as a dessert! How about that! I definitely could 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 for that one! It is a great way to use up your spaghetti squash and makes a wonderful side dish! Enjoy!

Mock Sweet Kugel 
(Spaghetti Squash)

6 cups spaghetti squash strands, cooked (12 Greens)
6 packets stevia or sweetener of choice (6 Condiments)
1 tsp cinnamon (2 Condiments)
1/4 tsp nutmeg (1/2 Condiment)
1/8 tsp salt (1/2 Condiment)
2 tbsp melted light butter (2 Healthy Fats)
3 tbsp reduced fat cream cheese (3 Condiments)
4 eggs (1 1/3 Lean)
1 cup 1% cottage cheese (2/3 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 40 minutes until tender at 375 degrees. Cool slightly. Use a fork to scrape all the flesh out of the spaghetti squash. Place squash flesh in a large bowl. Measure 6 cups and place in a medium bowl. Reserve the rest for another use.

Preheat oven to 375 degrees. Combine sweetener, cinnamon, nutmeg, salt, melted butter, cream cheese, eggs and cottage cheese in a blender. Blend until smooth. Stir mixture with spaghetti squash. Pour contents of bowl into a casserole dish sprayed with cooking spray. Bake about 40 to 45 minutes or until set. Cool for 15 minutes. Serve warm.

4 Servings with 
1/2 Lean, 3 Greens, 3 Condiments, and 1/2 Healthy Fat per serving
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