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
– 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
– Sliced almonds
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.
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?