Passover is right around the corner and those of you who observe the Jewish holiday are probably ridding your pantry of all bread products and replacing it with tons of matzoh (unleavened bread). While it's fun to make matzoh-pizzas, eat chocolate dipped matzoh, and overload on noodle kugel (noodle-based dessert) for 8 crazy nights, you don't need a dietitian to tell you just how unhealthy these foods are (SORRY - *buzzkill*). Rather than overdosing on refined carbohydrates all week, consider ways to make your Passover, well, a little bit healthier.
In the spirit of the holiday, I decided to provide a new Passover favorite... or actually just general favorite (I'd be lying if I said I haven't eaten this for breakfast every morning for the last week straight). Rather than making noodle kugel with traditional egg noodles, I made it using spaghetti squash, and I nixed the cream and sugar too! All of the sweetness comes from the natural fruit ingredients. Before you roll your eyes to the back of your head and raise your eyebrows to your hairline - TRUST ME. THIS IS REALLY GOOD! Whether you celebrate Passover or not, this is a special dish to try. Let me know what you think :)
Ingredients (serves ~5):
- 1 spaghetti squash
- 4 eggs
- 2 large apples, thinly sliced
- ⅓ cup raisins
- 6 dates
- 2 teaspoons cinnamon
- 1 tablespoon vanilla extract
- Preheat oven to 375 degrees F. (note: for ease of cutting the spaghetti squash you may put the entire squash in oven while preheating to soften it).
- When squash is soft enough, cut in half, longitudinally. On nonstick baking sheet place both halves face down (rind up) and bake for 25-30 minutes. While squash is baking, soak raisins in 1 cup of room temperature water to provide moisture before baking. Thinly slice apples and set aside.
- Crack eggs into blender along with vanilla, cinnamon, and dates. Blend on high for 10 seconds or so, until contents are mixed.
- When spaghetti squash has cooked, allow to cool for about 5-10 minutes. Use a fork to “scrape” squash from top to bottom, creating the “spaghetti.” Layer spaghetti in baking tin by filling it halfway. Then place half of the apples and raisins (after draining them) on top. Pour half of the egg and date mixture over it. Cover with a second layer of spaghetti squash, and place a final layer of apples and raisins. You may freely add a layer of cinnamon, if desired. Cover with remainder of egg and date mixture.
- Allow entire mixture to bake for 45 minutes, or until golden brown.