Kugels are similar to quiches, except they are non-dairy – usually. However, they are not typically egg-free. If you try it with an egg sub – I would love to hear how it comes out. I wonder if egg-free mayo would make a good substitute. Kugels are side dishes that are traditionally served on Shabbat (Sabbath – comes out every Friday night and Saturday), but I have served it during the week as well. You can serve it as a side dish or add cheese and its dinner.
This also freezes beautifully. Often times I will make 4 of these so I can have them on hand in the freezer. It’s great because they are less clean up from multiple times making it and if we have last-minute plans or guests – I know I’ll have enough food. I don’t understand how people don’t prep or use their freezer.
I’m not judging you if you don’t, but explain your ways to me. I will prep three dinners on one night and then I don’t have to be in the kitchen over and over again. I love cooking but it’s the daily grind and demand for dinner that gets me sometimes. So having freezer options or prepped in advance options makes me feel better. Yes, it’s psychological and emotionally based decisions.
Let me know in the comments below if you make this!
Salt and Pepper Spaghetti Squash Kugel
Equipment
- cookie sheet
- round 8 inch pan
Ingredients
- 3 cups Spaghetti squash
- 3 Eggs
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Olive oil
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients except for the oil.
- Pour oil into a pan and place in preheated oven for 5 minutes.
- Pour squash mixture into hot oil and bake for 45 minutes.
- Remove kugel from oven and pour off excess oil.
- If the kugel is still too watery, bake out some of the moisture before serving.
