Spaghetti Squash Pineapple Kugel
Loading ...Recipe
Spaghetti Squash Pineapple Kugel
If you are missing the sweet and traditional lokshen kugel (pudding) on Pesach, your craving will surely be satisfied with this wonderful kugel made with the all-natural and gluten-free spaghetti squash. You can make this kugel without the pineapple with just as fabulous results.
Times
- Prep Time : 15 min
- Cook Time : 40 min
- Ready Time : 55 min
Servings
Ingredients
- 2 spaghetti squash
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon salt
- 1 cup finely chopped pineapple
- ¾ cup Klein’s Naturals ground almonds
Directions
1 Preheat oven to 350°F.
2 Slice spaghetti squash in half and place on a large baking tray open side facing down.
3 Fill pan with ¼ inch water.
4 Bake for about thirty minutes until squash is just tender enough that you can pull out the inside with a fork.
5 Remove squash from oven and let cool.
6 In the meantime, mix eggs, sugar and salt.
7 Using a fork, pull out the spaghetti squash and mix into egg mixture with a wooden spoon.
8 Mix in pineapple.
9 Top with ground almonds.
10 Bake in individual ramekins for 20 minutes or in a 9″ baking tray for 40 minutes.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now
Tags
About Shifra Klein
comments
5 Responses to Spaghetti Squash Pineapple Kugel
Leave a Reply
Posted in
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
YOU DONT SAY WHAT SIZE SPAGHETTI SQUASH. PLEASE SPECIFY AS IT MAKES A BIG DIFFERENCE
Ms. klein could you please specify the size of the spaghetti squashs thank you
I don’t know the answer for sure, maybe 4 pounds.
a regular/standard size squash
thanks ms klein but the squashs come in size from 1lb to 7-8 lbs and you are using 4 eggs so could you give us an idea if the squashs should be toward 1-2 lbs or more like 5-6 lbs each. thank you very much