| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Grease for pan |
| 1 |
lg |
Spaghetti squash (about 4 lbs) |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Grated orange rind |
| 4 |
|
Eggs |
| 1/2 |
c |
Sugar (to taste) (up to 2/3) |
| 1/2 |
ts |
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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