Spaghetti Squash Yerushalmi Kugel Recipes
SPAGHETTI SQUASH YERUSHALMI KUGEL
You've made squash kugel with squash and Yerushalmi kugel with noodles. Now put them together and try spaghetti squash Yerushalmi kugel from JOY of KOSHER.
Provided by Sharon Matten
Categories Side Dish
Yield Servings
Number Of Ingredients 8
Steps:
- SQUASH : Cook spaghetti squash (either 45 minutes in a 350* oven or 12-20 minutes on high in the microwave) until the sides are soft when pressed. Cool slightly. Cut the squash in half and discard the seeds. With a large spoon, scoop out the squash into a large microwaveable mixing bowl. Set aside. KUGEL CARAMEL : While preparing the caramel, warm the squash in the microwave for 5 minutes. It is important that the squash be warm before pouring the caramel over it or the caramel will harden into brittle in the kugel. If necessary, drain additional liquid from the bowl. In a 2 quart saucepan combine the cup of sugar, water, and corn syrup. Stir to combine. Cook over medium heat, stirring constantly until sugar is completely dissolved. Increase temperature to medium/high heat and cook without stirring until the syrup is a deep amber color. Watch the syrup closely, it can burn. Quickly remove from heat and stir in the oil. KUGEL : Preheat oven to 350* F. Pour the caramel mixture over the warm squash. Quickly stir until the sugar is completely blended with the squash. Add the salt and pepper. Taste the mixture. Some spaghetti squash is sweeter than others. You may need to add additional sugar to taste. Blend in the eggs until completely combined. Pour into a greased 9x13 inch pan. Bake for 45 minutes until golden brown.
Nutrition Facts :
MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)
I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!
Provided by brokenburner
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
YERUSHALMI KUGEL
A specialty of Jerusalem, this dark, dense kugel is bound by eggs and caramel, and sharpened with loads of black pepper. In this recipe, adapted from the cookbook author Adeena Sussman, the edges crisp as it bakes, providing a crunchy contrast to the soft, springy noodles inside. Don't stray from the pan while the sugar is caramelizing, or it may burn in spots. Serve it in wedges, either warm or at room temperature. Leftover Yerushalmi kugel will keep for at least five days in the fridge, and reheats well in a 350-degree oven.
Provided by Melissa Clark
Categories noodles, main course
Time 3h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a large pot of salted boiling water, cook noodles according to package instructions. Rinse and drain well. Return to pot and toss with 1 tablespoon oil to prevent sticking. Set aside.
- In a heavy skillet, combine sugar and 1/2 cup oil over medium heat. Cook, stirring constantly, until the sugar melts and turns amber brown, but not burned, about 10 to 15 minutes.
- Working quickly, pour the caramelized sugar over the cooked noodles and stir to combine. (Don't scrape the skillet.) The caramel will probably clump in places when it hits the noodles, and that is OK. It will melt as the kugel bakes. Let noodle mixture cool until warm, about 10 minutes.
- Add eggs and 2 1/4 teaspoons each salt and pepper to noodles. Stir to incorporate.
- In a 6-quart oven-safe pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high until very hot, but not smoking. Scrape egg-noodle mixture into the pot and smooth it into an even layer.
- Bake, uncovered, until kugel is dark golden and the top is slightly hardened and crusty, 1 hour 15 minutes to 1 1/2 hours.
- Transfer pot to a rack to cool for 30 minutes. Run a butter knife or offset spatula along the edges to loosen the kugel. Invert kugel onto the rack, then invert it again onto a serving platter so that the top - and lighter side - of the kugel faces up. Serve while still warm or at room temperature.
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