Spaghetti squash is one of the most popular ingredients for low carb, delicious recipes. Once you make the squash you can just combine all the ingredients and bake until ready. Use more pepper if you like it extra peppery.
Salt and Pepper Spaghetti Squash Kugel
Servings
6 Servings
Ingredients
- 1 spaghetti squash about 3 pounds or about 4 cups cooked
- 2 tablespoons extra virgin olive oil plus more for greasing
- 3 eggs
- ½ cup caramelized onions
- 1 heaping teaspoon kosher salt
- ½-1 heaping teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 375°F. Lightly oil a 9 inch square or round casserole dish.
- Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact.
- Drizzle cut side with 2 tablespoons evoo, and season with a sprinkling of salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance.
- Let squash cool, with a fork, gently scrape the fragile squash strands into a mixing bowl.
- Add eggs and onions and beat well. Mix in 1 teaspoon salt and ½ teaspoon pepper. Pour into prepared casserole dish and bake for 1 hour.
- Serve as your new favorite side.
Can I prepare this ahead of time?
Yes for sure
What about zucchini? I can’t always get spaghetti squash in Israel
Yeah, it is not always easy to find but zucchini is much more watery so I am not sure it would hold up in this recipe.
You would want it to be finely chopped and mostly thawed.
Could I add frozen broccoli to this? If so, could I add it frozen, or would I need to thaw it first? Would I need to increase eggs?
It is not recommended. We did try it and it gets waterlogged, so maybe if you have leftovers that won’t get eaten you can try it and just reheat in an oven to try and dry it out a bit, but I wouldn’t make it with the intent of freezing it.
can you freeze this