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