About this Recipe Spaghetti squash is one of the most popular ingredients for low carb, delicious recipes.

Servings: 6 Preparation: 15 minutes Cook time: 90 minutes

Salt And Pepper Spaghetti Squash Kugel

Ingredients: 1 spaghetti squash, about 3 pounds or about 4 cups cooked 2 tablespoons extra virgin olive oil, such as Colavita, plus more for greasing 3 eggs ½ cup caramelized onions 1 heaping teaspoon kosher salt ½-1 heaping teaspoon freshly cracked black pepper

Directions: 1. Preheat oven to 375°F. Lightly oil a 9 inch square or round casserole dish. 2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact. 3. Drizzle cut side with 2 tablespoons evoo, and season with a sprinkling of salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance. 4. Let squash cool, with a fork, gently scrape the fragile squash strands into a mixing bowl. 5. Add eggs and onions and beat well. Mix in 1 teaspoon salt and ½ teaspoon pepper. Pour into prepared casserole dish and bake for 1 hour.