If you are missing the sweet and traditional lokshen kugel (pudding) on Pesach, your craving will surely be satisfied with this wonderful kugel made with the all-natural and gluten-free spaghetti squash. You can make this kugel without the pineapple with just as fabulous results.
Spaghetti Squash Pineapple Kugel
Servings
6 Servings
Ingredients
- 2 spaghetti squash
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon salt
- 1 cup finely chopped pineapple
- ¾ cup Klein’s Naturals ground almonds
Instructions
- 1 Preheat oven to 350°F. 2 Slice spaghetti squash in half and place on a large baking tray open side facing down. 3 Fill pan with ¼ inch water. 4 Bake for about thirty minutes until squash is just tender enough that you can pull out the inside with a fork. 5 Remove squash from oven and let cool. 6 In the meantime, mix eggs, sugar and salt. 7 Using a fork, pull out the spaghetti squash and mix into egg mixture with a wooden spoon. 8 Mix in pineapple. 9 Top with ground almonds. 10 Bake in individual ramekins for 20 minutes or in a 9″ baking tray for 40 minutes.
- As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now
Dont think so, it could be too watery – but if you try let us know how it comes out 🙂
Yes 🙂
Do you think I can make this using shredded zucchini with a spiralizer?
Does this kugel freeze well?
thanks ms klein but the squashs come in size from 1lb to 7-8 lbs and you are using 4 eggs so could you give us an idea if the squashs should be toward 1-2 lbs or more like 5-6 lbs each. thank you very much
I don’t know the answer for sure, maybe 4 pounds.
a regular/standard size squash
Ms. klein could you please specify the size of the spaghetti squashs thank you
YOU DONT SAY WHAT SIZE SPAGHETTI SQUASH. PLEASE SPECIFY AS IT MAKES A BIG DIFFERENCE