Ingredients
- 1 spaghetti squash (2lb)
- ¼ cup olive oil
- 4 tablespoons butter
- 2 eggs
- 2 eggs white
- 1 teaspoon salt
- ¼ cup sugar substitute (of your choice)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon chives (optional)
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
9
g
Protein
4
g
Fat
15
g
Calories
187
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Instructions
Prepare the spaghetti squash:
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with the olive oil and sprinkle with 1 teaspoon of salt.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes in the outer layer. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender.
- Remove from the oven and flip the squash so that it’s cut side up.
- While the squash is cooling, grease an 8" x 8’ baking pan with butter.
- Once the squash is cool, using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
Prepare the filling:
- Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash and mix.
- Pour into the prepared pan and bake for 10 minutes at 400°F, then lower the heat to 350°F and bake for another 30 minutes, until the kugel starts to turn a bit golden.
- Remove from the oven and serve.
- Top with chopped chives if desired.