Savory Southwest Spaghetti Squash Kugel

January 15, 2010

Savory Southwest Spaghetti Squash Kugel

Amanda Shauger, Tucson CSA

Sara Jones inspired this recipe with her Spaghetti Squash Latkes.  There are actually a number of spaghetti squash recipes on line, but many are dessert recipes where spaghetti squash takes the place of noodles.  I decided to adapt a parve potato kugel recipe.  Latkes are made with a lot of oil to celebrate the miracle of the oil that kept the lamps fueled for 8 days.  Kugel is delicious when made with lots of schmaltz (chicken fat), melted butter or oil.

2 Spaghetti squash, cut in half, de-seeded and roasted cut side down in olive oil
9 Local organic free range eggs
4 roasted green chiles, peeled and de-seeded and chopped
1 large onion, chopped and sautéed in olive oil
1/2 cup olive oil- seriously
1/4 cup flour (I used wheat but you could use any flour.  Potato flour keeps it kosher for passover and gluten free.)
2 teaspoons aluminum free baking powder (Optional.  This is a modern adaptation so the kugel is lighter and rises more.)
1 teaspoons of salt

In a separate bowl, whisk eggs, oil and salt together.  Set aside.

When cool enough to handle, gently tease out the spaghetti squash fibers from the shell of the squash and place in large bowl.  Combine squash with onions, chiles, flour and baking powder.  Don’t mangle the spaghetti squash too much.

Thoroughly incorporate the egg mixture with the squash mixture.  Place in a greased 9″ x 13″ pan and bake in a pre-heated oven at 325 degrees for about an hour or until the top and sides are nice and golden brown and the inside is soft and moist.  Enjoy while steamy warm on a wintry night.  Reheat a bit for hearty breakfast.

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