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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 1 Servings

INGREDIENTS

Grease for pan
1 Spaghetti squash, about 4
lbs
1/4 c Raisins
1/4 c Orange juice
2 t Grated orange rind
4 Eggs
1/2 c Sugar, to taste up to 2/3
1/2 t Salt
2 c Milk
1 1/2 lb Cottage cheese

INSTRUCTIONS

Well, enough posts about mustard. HEre is Frances AvRutick's spaghetti
squash kugel (which she calls Pasta free Noodle and cottage cheese
custard) from her book "Kosher Cookery"  Preheat oven to 375 and grease
a 9 x 13 pan  Boil the spaghetti squash for about 45 minutes, until a
fork will  pierce the flesh easily. Set aside to cool while preparing
the cheese  mixture.  In a small cup, combine the raisins, orange juice
and orange rind; set  aside.  In a large mixing bowl beat the eggs
well. Add the sugar, salt and  milk.  Stir together the cheese and the
plumped up raisins with the orange  juice and rind. Beat until blended.
Cut the squash in half. Discard the seeds and center fibers. Gently
pull out the strands of squash from half of the squash and arrange  the
strands to cover the bottom of the baking pan.  Pour the cheese mixture
over the squash. Arrange the squash strands  from the remaining half on
top of the cheese batter.  Bake for about 1 hour, until puffed and
brown. Serve warm. A dollop  of sour cream makes a nice accompaniment.
Posted to JEWISH-FOOD  digest V97 #109 by hindi@juno.com on Apr 1, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1563
Calories From Fat: 321
Total Fat: 36g
Cholesterol: 810.3mg
Sodium: 4444.8mg
Potassium: 2000.2mg
Carbohydrates: 183.5g
Fiber: 1.7g
Sugar: 174.2g
Protein: 127.3g


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