Sweet Apple (Spaghetti Squash) “Lokshin” Kugel
Spaghetti squash is a versatile and unusual vegetable that can be treated as a blank canvas which can be used to create many tasty and healthy dishes. For those of you who enjoy a sweet lokshin kugel (as I do!) but want a low carb, and healthy, alternative – or for those who are gluten free – this is an easy, tasty, healthy, fantastic side dish (or snack dish)! While the kids may not believe it’s actually made with lokshin, those with a more mature palate are sure to enjoy.
Prepare one large spaghetti squash: Pre-heat the oven to 400*. Wash the squash and pierce the skin in multiple places with the tines of a fork. Place the squash into an oven safe dish (or foil pan) and bake in the oven about one hour (up to an hour and a half as necessary), turning the squash over half way through baking. The squash is baked and ready when a fork easily pierces the flesh through the tough outer exterior.
When the squash is done, remove the pan from the oven and allow it to cool slightly. Cut off both ends of the squash and then slit the squash lengthwise. This will allow it to cool quickly and will allow the steam to escape. Scoop out the seeds from the interior of the squash. Then scoop out the flesh of the squash (it will resemble spaghetti strands) and place the “spaghetti” into a large bowl.
(Note that this sounds more time consuming and complicated than it really is! It’s very easy to prepare the squash for the kugel.)
To the “spaghetti” add:
1/4 c. oil, 1 tsp. vanilla extract, 1/4 tsp. sea salt, 1/2 tsp. cinnamon, 1 tsp. lemon juice, 1 peeled and diced Gala apple, 1/3 c. honey, and 2 beaten eggs.
Mix all together. Pour the batter into a oven safe dish (I like to line mine with parchment paper). Bake the kugel on 350*, uncovered, for about an hour and fifteen minutes, till the center is set.
Serve warm and enjoy!