Pumpkin-Spaghetti Squash “Kugel”
Aren’t leftovers nature’s way of improving human creativity?
That was my take on 1½ cups of leftover pumpkin purée.
Gotta do something other than painting the walls with the stuff.
Hit the creativity button!
1) I remembered my recipe for Apple-Spaghetti Squash Kugel. (Revised January 21, 2014.)
2) Just by coincidence, we also had spaghetti squash leftovers.
Clearly, fate was trying to tell me something. Even better, I was listening for once!
Some thoughts on this ersatz kugel:
- It tastes just like pumpkin pie but doesn’t have the same texture. I left the spaghetti squash strands as is, but you could purée them to have a smoother texture. That would make this dish a terrific, low-cal version of the real thing.
- The WW point count of this dish is 3 points for the eggs + 2 points for the Splenda Brown Sugar Blend = 5 points. Next time I’ll just do ½ cup of the Blend and eliminate the Splenda regular artificial sweetener. That will enhance the brown sugar flavour and add only 2 more points.
Makes 6 servings
- 3 cups cooked spaghetti squash (I nuke my squash in the microwave.)
- 1-1½ cups of pumpkin purée
- ¾ cup liquid egg substitute (equivalent to 3 eggs)
- ¼ cup brown sugar (I used Splenda’s Brown Sugar Blend.)
- ¼-½ cup sweetener (Note to Weight Watchers: Point value below is based on the use of artificial sweetener.)
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Pinch of ground nutmeg
- Pinch of ground allspice
- ½ tsp. salt
- Cooking spray
- In a large bowl, whisk together pumpkin purée, eggs, sweeteners, spices, and salt.
- Add spaghetti squash and toss to coat.
- Taste for sweetness and add more sweetener if necessary.
- Spray a 6″ x 10″ or 9″ x 9″ pan with cooking spray.
- Pour the mixture into the pan, smoothing the surface.
- Bake in a 375° F oven for 45-55 minutes until set, i.e., when a knife inserted in the center comes out clean.
For Weight Watchers: The total point value of this dish is 5 points, just about 1 point per serving.