I love this dish because it is kugel without all the starch that comes along with a typical kugel dish. If you don't know, kugel is a traditional Jewish noodle dish that can be made savory or sweet. (Can you guess which I like?) For Passover, we can't have anything with yeast in it - no noodles, no bread, no pie crust :( . Instead we eat matzah, a cracker-like substitute since it was the only substance the Jews could create during the Exodus out of Egypt. It represents the Jews' liberation from slavery. Hallelujah!
Sorry - I'll try to keep the Jewish history to a minimum.
But even though we love matzah - it is not easy on the digestive system after you eat it for a week. So it is nice to skip the matzah element in some dishes. I found this recipe on Cara's Cravings via this link for 34 Healthy Passover Recipes. Browse the article for more healthy and nutrient-packed recipes for Passover or any time of the year.
INGREDIENTS
Yield: 9 servings
4 cups cooked spaghetti squash
3 eggs
1/2 cup (85gm) coconut sugar (Sarah's note: You can use regular sugar, just not brown.)
2 teaspoons cinnamon
2 apples, peeled, cored, and thinly sliced
1/3 cup raisins
DIRECTIONS
Preheat oven to 375ºF. Spray an 8x8" baking dish with cooking spray, or lightly grease with melted coconut oil.
In a large bowl, whisk together eggs, coconut sugar, and cinnamon. Add spaghetti squash and toss to coat. Mix in apples and raisins. Pour the mixture evenly into the prepared baking dish.
Bake for 45 minutes or until golden and set. Cool before slicing.