Spaghetti Squash Kugel
About the only local squash I am still able to find is spaghetti squash. I haven't cooked much with it but I thought a kugel might be the way to go. An awful lot of kugels are rather sweet, which does not particularly appeal to me so I went a more savory route. There's just a lingering bit of sweetness from the ginger and raisins and they make this otherwise rather lasagne-like dish a bit unusual.
This is quite easy, and if the cooking is broken up over two days not particularly time consuming either.
4 to 6 servings
about 2 1/2 hours - 30 minutes prep time, and 2 sessions of baking for an hour
Cook the Squash:
1 medium spaghetti squash, about 3 pounds (1.5 kilos)
Preheat the oven to 375°F. Pierce the squash in several places with a fork or knife, and bake the squash for 40 to 50 minutes, until soft enough that it has a little give when pushed. Let the squash cool enough to handle, then cut it in half. Scoop out the seeds and discard them. Using a fork, tease out the strands of squash.
This can be done up to 2 days ahead, and the prepared squash stored in the fridge. You will need 4 cups of the prepared squash strands. They should be blotted fairly dry just before use.
Make the Kugel:
4 or 5 dried tomatoes
1/4 cup water
1 medium onion
1 clove of garlic
1 tablespoon sunflower seed oil
1/2 teaspoon salt
1/2 teaspoon rosemary
1 teaspoon rubbed sage
1/4 teaspoon ground ginger
2 to 3 tablespoons raisins
4 large or 3 extra-large eggs
475 grams (about 1 pound) ricotta cheese
100 grams extra-old cheddar cheese
Snip the tomatoes into small pieces, and put them in a small pot with the water. Bring to a boil, then turn off the heat and let them soak as you prepare the rest of the ingredients.
Preheat the oven to 350°F. Prepare a baking pan (I used a 9" glass pie plate) by rubbing the inside with butter.
Peel and chop the onion. Peel and mince the garlic. Heat the oil in a skillet, and sauté the onion until quite soft and slightly browned. Add the garlic and seasonings, and cook for a minute or two longer. Put the onion mixture into a mixing bowl with the tomatoes and any remaining soaking water from them, and the raisins. Beat in the eggs.
Mix in the 4 cups of dried, prepared spaghetti squash strands. Mix in the ricotta cheese. It should not be well blended, but fairly lumpy thoughout. You may wish to mix some in, then put half of the mixture into the prepared pan. Dot the remaining ricotta over the mixture, then spread the remaining mixture over the top. My container of ricotta was a rather odd size, but I just put it all in. A pound would certainly be enough though.
Grate the cheddar and sprinkle it over the top of the kugel.
Bake the kugel for 45 to 50 minutes, until the cheddar is lightly browned in spots. Let it rest for 10 minutes before serving.
Last year at this time I posted about making Carrot Marmalade.
This is quite easy, and if the cooking is broken up over two days not particularly time consuming either.
4 to 6 servings
about 2 1/2 hours - 30 minutes prep time, and 2 sessions of baking for an hour
Cook the Squash:
1 medium spaghetti squash, about 3 pounds (1.5 kilos)
Preheat the oven to 375°F. Pierce the squash in several places with a fork or knife, and bake the squash for 40 to 50 minutes, until soft enough that it has a little give when pushed. Let the squash cool enough to handle, then cut it in half. Scoop out the seeds and discard them. Using a fork, tease out the strands of squash.
This can be done up to 2 days ahead, and the prepared squash stored in the fridge. You will need 4 cups of the prepared squash strands. They should be blotted fairly dry just before use.
Make the Kugel:
4 or 5 dried tomatoes
1/4 cup water
1 medium onion
1 clove of garlic
1 tablespoon sunflower seed oil
1/2 teaspoon salt
1/2 teaspoon rosemary
1 teaspoon rubbed sage
1/4 teaspoon ground ginger
2 to 3 tablespoons raisins
4 large or 3 extra-large eggs
475 grams (about 1 pound) ricotta cheese
100 grams extra-old cheddar cheese
Snip the tomatoes into small pieces, and put them in a small pot with the water. Bring to a boil, then turn off the heat and let them soak as you prepare the rest of the ingredients.
Preheat the oven to 350°F. Prepare a baking pan (I used a 9" glass pie plate) by rubbing the inside with butter.
Peel and chop the onion. Peel and mince the garlic. Heat the oil in a skillet, and sauté the onion until quite soft and slightly browned. Add the garlic and seasonings, and cook for a minute or two longer. Put the onion mixture into a mixing bowl with the tomatoes and any remaining soaking water from them, and the raisins. Beat in the eggs.
Mix in the 4 cups of dried, prepared spaghetti squash strands. Mix in the ricotta cheese. It should not be well blended, but fairly lumpy thoughout. You may wish to mix some in, then put half of the mixture into the prepared pan. Dot the remaining ricotta over the mixture, then spread the remaining mixture over the top. My container of ricotta was a rather odd size, but I just put it all in. A pound would certainly be enough though.
Grate the cheddar and sprinkle it over the top of the kugel.
Bake the kugel for 45 to 50 minutes, until the cheddar is lightly browned in spots. Let it rest for 10 minutes before serving.
Last year at this time I posted about making Carrot Marmalade.
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