Mock Noodle Kugel Using Spaghetti Squash Low Carb Fat Free Recipes

MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)

Steps:

• Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
• Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
• Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
• Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
• Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.

SPAGHETTI SQUASH (THAT'S NOT WATERY!!!)

Steps:

• Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide).
• Use a knife to cut the seeds and pulp from the center of the rings.
• Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.
• Let sit for about 20 minutes.
• Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.
• Roast for 30 minutes at 400 degrees.
• Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce.

MOCK NOODLE KUGEL

Steps:

• Preheat oven to 350.
• Spray 1 quart dish (oven proof) with pam ( or similar ).
• Rinse, drain and pat dry shirataki noodles.
• Wisk together egg whites, splenda, cinnamon & nutmeg.
• Add shirataki noodles, stir to combine, pour into dish.
• Bake 30 minutes or until egg whites are done.

LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA

Steps:

• Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
• When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
• While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
• When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
• Pour soup mixture over squash and stir well. Top with remaining cheese.
• Bake at 350 degrees for 30 minutes or until cheese is browned.

MODERN JEWISH LOW FAT KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
• Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.

LOW FAT NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce.
• Stir in noodles and raisins.
• Spread graham cracker crumbs on bottom of prepared pan.
• Pour noodle mixture over crumbs.
• Sprinkle top with cinnamon.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until set.
• Cover with foil if it browns too quickly.