Best 2 Spaghetti Kugel Recipes
Indulge in a culinary journey with spaghetti kugel, a delectable dish that harmoniously blends the essence of Italian pasta and Jewish Kugel. Originating from Eastern Europe, this casserole-like dish has become a beloved comfort food, gracing Shabbat and holiday tables. Our collection of recipes offers a diverse range of spaghetti kugel variations, each carrying its unique flavor profile. From the classic rendition featuring a medley of noodles, eggs, cottage cheese, and sour cream to creative twists incorporating vegetables, meats, and alternative cheeses, there's a perfect spaghetti kugel recipe for every palate. Whether you prefer a traditional or a contemporary approach, these recipes provide step-by-step instructions to guide you in crafting this savory and satisfying dish.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SPAGHETTI KUGEL
Make and share this Spaghetti Kugel recipe from Food.com.
Provided by LizCl
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream cheese and butter, mixing until well blended.
- Blend in eggs, sour cream, sugar, vanilla, and salt.
- Add cooked spaghetti and raisins. Mix well.
- Pour mixture into a 2 1/2 quart baking dish.
- Sprinkle with cinnamon.
- Bake at 375 degrees for 30 to 35 minutes or until set.
Nutrition Facts : Calories 289.3, Fat 23.5, SaturatedFat 13.2, Cholesterol 154.4, Sodium 345.8, Carbohydrate 14.8, Sugar 14.6, Protein 5.5
Tips:
- Use a large bowl to mix the ingredients, as the mixture will expand as you add the eggs. - If you are using a food processor to grate the zucchini, be sure to squeeze out the excess moisture before adding it to the mixture. This will help to prevent the kugel from being too watery. - Add the eggs one at a time, beating well after each addition. This will help to prevent the mixture from curdling. - If you are using a loaf pan, grease it well before adding the batter. This will help to prevent the kugel from sticking. - Bake the kugel until it is golden brown on top and a toothpick inserted into the center comes out clean. This will usually take about 45 minutes to 1 hour. - Let the kugel cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.Conclusion:
Spaghetti kugel is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover spaghetti, and it is also a good way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying spaghetti kugel that the whole family will love.
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