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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spaghetti Squash Kugel Recipe

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This recipe for Spaghetti Squash Kugel is from Our Family's Favourite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Half a medium spaghetti squash, baked (cut the raw spaghetti squash in half and put open side down on a Pyrex with a little water and cook at 350°F until very soft. Then scrape out the seeds).
Three eggs
1/3 cup melted butter or combination of melted butter and vegetable oil or all vegetable oil
1/3 cup honey
1/8 tsp salt
5 T almond flour
1 cup dry curd cottage cheese
Vanilla – to taste (about 1.5 tsp)
Directions:
Directions:
Separate well cooked spaghetti squash strands. Mix all ingredients together and bake uncovered in roughly a 9 x 13" square cake pan or glass Pyrex at 350°F for approximately 1 hour. Top should get a little bit golden brown.
Personal Notes:
Personal Notes:
This is THE best recipe I make for the SCD diet. It tastes like the inside of a blintze and is a staple of Shira’s and my lunch diet. We always make a double batch and freeze nice big squares wrapped individually in plastic wrap; and then the wrapped squares go into a Ziplock freezer bag.

 

 

 

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