Spaghetti Squash Kugel

Every year, Passover sneaks up on me and I’m never quite prepared. But over the past couple years, I’ve really learned a lot about food and nutrition. So this year, especially, I was excited to put my new knowledge to work.

Kugel is a traditional Jewish dish make with egg noodles, but that’s obviously a no-go on Passover. Seeing how people have been using spaghetti squash as a pasta substitute, I thought this could be the way to a successful Passover kugel.

I made 2 single-serving kugels, but this recipe can easily be multiplied to make a full dish.

Spaghetti Squash Kugel

Makes 2 servings

Spaghetti Squash Kugel Passover Recipe Barr & Table

Ingredients
– 1 cup cooked spaghetti squash
– 1 egg white
– 1/2 tbsp Brummel & Brown
– 1 tbsp xylitol [You can substitute raw sugar or white sugar]
– 2 tbsp light cream cheese
– 2 tbsp 0% plain Chobani
– 1/4 tsp ground cinnamon
– Pinch of salt

Optional Mix-ins
– Raisins
– Apples
– Sliced almonds

Directions
Preheat oven to 350°F. In a small bowl, whip the egg white into stiff peaks and set aside. I highly recommend whipping the egg white with an electric mixer.. unless you want a really good arm workout!

In a medium bowl, melt Brummel & Brown. Mix in xylitol, salt, cinnamon, cream cheese, and Chobani in that order. Fold in spaghetti squash and raisins and taste. At this point, adjust any seasonings to taste if you like it sweeter. Finally, gently fold in the whipped egg white.

Divide the mixture equally into 2 greased ramekins and sprinkle with a bit more cinnamon. Bake for 40-45 minutes until cooked through and serve immediately.

Nutritional Information
Per single ramekin without mix-ins

96 Calories  /  4g Fat  /  13g Carbs  /  1g Fiber  /  4g Sugar  /  5g Protein

Food for Thought

Do you have a favorite Passover recipe?

White Chocolate Cherry Macadamia Nut Cookies

The holidays are a time for baking and I’m always looking for new cookie recipes to try. I’ve recently seen tons of cookies with dried cranberries but in my house, we’re big dried cherry fans. They’re bigger, juicier, and more flavorful than cranberries so wherever I can substitute, I do!

White Chocolate Cherry Macadamia Nut Cookies

Makes 20-24 Cookies
Adapted from Brown Eyed Baker

Barr & Table Christmas Holiday Cookies Ghirardelli White Chocolate Chunk Dried Cherry Macadamia Nut

Ingredients
1/2 cup unbleached cake flour [I use King Arthur]
1/8 cup vanilla protein powder [I use PlantFusion]
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Brummel & Brown
1/4 cup xylitol* [You can sub regular white sugar or other sugar substitute]
1/4 cup demarara sugar* [You can sub regular dark brown sugar]
1 egg white
1/2 tsp vanilla extract
1/2 cup rolled oats
1/4 cup white chocolate chunks [I use Ghirardelli White Chocolate]
1/4 cup macadamia nuts, chopped
1/2 cup dried cherries

*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Barr & Table Christmas Holiday Cookies Ghirardelli White Chocolate Chunk Dried Cherry Macadamia Nut

Directions
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpat and set aside.

In a medium bowl, mix flour, protein powder, baking powder, baking soda, and salt and set aside.

In a large bowl, cream Brummel & Brown, xylitol, and demarara sugar until light. Add egg white and vanilla extract and mix until well combined. Slowly add in the flour mixture and mix until just incorporated. Finally, gently fold in oats, white chocolate chunks, macadamia nuts, and dried cherries.

Roll dough into 1″ balls, place on baking sheets, and flatten tops just a little. Bake about 12-14 minutes until slightly browned, turning halfway through. Let cool on the baking sheet for a couple minutes and transfer to a wire rack to cool completely. Enjoy!

Nutritional Stats
Per cookie

75 Calories  /  3g Fat  /  9g Carbs  /  1g Fiber  /  4g Sugar  /  2g Protein

Food for Thought

What is your favorite holiday cookie?