Recipes
Menus
Holidays & Guides

Shabbat Menu - Grilled Marinated London Broil

Even Manna get's boring. In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna. ...
- Holidays
  - Chanukah
  - Simchat Torah
  - July 4th
  - Shabbat
  - Labor Day
  - Shavuot
  - Memorial Day
  - Sukkot
  - New Years
  - Tisha B'av
  - Nine Days
  - Thanksgiving
  - Passover
  - Tu B Shevat
  - Purim
  - Yom Kippur
  - Rosh Hashanah
- Guides
Blogs

Scrumptious Summer Salads

Beat the summer heat by adding plenty of fresh summer vegetables to your plate. Eating seasonal vegetables is not only convenient, but according to Traditional Chinese Medicine, it actually helps your...
- Blogs
Videos
Contests

The Best Gold's BBQ Sauce and Giveaway

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits. I was going to meet Steven Gold, a kind...
- Contests
Magazine

May/June 2013

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget. Go beyond marinara on your...
- Magazine
Travel
The Store

Spaghetti Squash Yerushalmi Kugel

July 20^th 2011

Contributed by:

Sharon Matten

1 comment | Leave Comment

(0 review)

Loading ...

Add to my recipe box

Recipe

Spaghetti Squash Yerushalmi Kugel

What can you make with squash…what can you make with noodles? You have made squash kugel with squash, you have made Yerushalmi kugel with noodles… put the two together and the concept of the Spaghetti Squash Yerushalmi Kugel is born. The initial concept was received with a “hmm…strange…..”. In reality, it’s delicious! The squash really lends itself to the sweet and peppery kugel. The strands have a slightly sweet taste to them and hold up well when baked. When served, our Shabbat guests had to be told it was a squash kugel! They were extremely impressed with this innovative, revolutionary new kugel and it was enjoyed by all – young and old. I guess when you have lemons you make lemonade – or the new adage…when you have extra spaghetti squash you make KUGEL!

Times

Ready Time : 0 min

Servings

Ingredients

1 large spaghetti squash
1 cup sugar (plus more to taste)
¼ cup water
1 tablespoon corn syrup
¼ cup canola oil
4 large eggs
1 teaspoon salt
1-2 teaspoon black pepper (to taste)

Directions

SQUASH:

Cook spaghetti squash (either 45 minutes in a 350* oven or 12-20 minutes on high in the microwave) until the sides are soft when pressed. Cool slightly. Cut the squash in half and discard the seeds. With a large spoon, scoop out the squash into a large microwaveable mixing bowl. Set aside.

KUGEL CARAMEL:

While preparing the caramel, warm the squash in the microwave for 5 minutes. It is important that the squash be warm before pouring the caramel over it or the caramel will harden into brittle in the kugel. If necessary, drain additional liquid from the bowl.

In a 2 quart saucepan combine the cup of sugar, water, and corn syrup. Stir to combine. Cook over medium heat, stirring constantly until sugar is completely dissolved. Increase temperature to medium/high heat and cook without stirring until the syrup is a deep amber color. Watch the syrup closely, it can burn. Quickly remove from heat and stir in the oil.

KUGEL:

Preheat oven to 350* F.

Pour the caramel mixture over the warm squash. Quickly stir until the sugar is completely blended with the squash. Add the salt and pepper. Taste the mixture. Some spaghetti squash is sweeter than others. You may need to add additional sugar to taste.

Blend in the eggs until completely combined. Pour into a greased 9×13 inch pan. Bake for 45 minutes until golden brown.