| 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)
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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