Barbo’s Original Low Carb “Noodle Kugel” Passover Recipe
A friend of CarbSmart who keeps kosher, points out that because this recipe contains dairy it cannot be eaten at a meat meal–like brisket. To make this recipe pareve (neutral), substitute margarine for the butter, and make coconut sour cream.
Ingredients
Units
Scale
- 1 medium/large spaghetti squash, to microwave
- 1/2 cube butter (1/4 cup)
- 1/2 to 1 pint sour cream
- 6 eggs, beaten
- salt and pepper to taste
- crispy fried onions for the top (optional) (I used the canned ones, they have some carbs but I used only a little sprinkled on top after baking.)
Instructions
- Preheat oven to 350° F.
- Coat a 9 inch x 13 inch baking dish with non-stick cooking spray.
- Have your produce man cut the squash in half length ways for you.
- Remove the seeds, and place cut side down in a glass baking dish.
- Add about ⅓ cup water, and cover the dish with plastic wrap.
- Pierce the plastic wrap in a few places.
- Cook on high for about 15 minutes or until squash is well cooked.
- Scrape out all of the squash threads into a large bowl.
- Cool for 10 minutes.
- Beat eggs and add all ingredients to squash.
- Transfer to prepared baking dish.
- Bake uncovered for 45 minutes or until mixture is set and firm and golden brown.
- Remove from oven and sprinkle with crispy onions.
- Let it set up for 5-10 minutes then cut into small squares.
- Pass the sour cream!
