Spaghetti Squash Kugel with Apples and Raisins

I began making this recipe several years ago as a healthier alternative to the apple raisin kugel I had grown up with which was made with egg noodles and loads of sugar. This version is not only healthier, but also a great option for Passover when noodles are not permitted. When the Cooking Club members asked for an unusual use of Spaghetti Squash, this was the first thing that came to mind. It is SO good!

Image from simpleveganista.com

Ingredients:

4 cups roasted spaghetti squash, cooled

3 large eggs

1⁄2 cup coconut sugar

2 tsp. cinnamon

2-3 apples, peeled, cored, and thinly sliced

1/3 cup organic raisins

Directions:

1. Roast spaghetti squash in 400-degree oven for about 30 minutes or until tender. Let

   cool and shred into spaghetti like strands

2. Lower oven to 375 degrees and spray an 8x8 inch baking dish with oil spray.

3. In a large bowl, add squash, eggs, coconut sugar, cinnamon, apples, and raisins. Mix

   gently until well combined. Pour the mixture into the prepared baking dish and even

   out the top.

4. Bake for 45 minutes or until golden and set. Cool before slicing.

*Serve anywhere from hot to room temperature. Even delicious cold as a snack (though I would

have no idea about that : D)