On Saturday I was fasting for 24 hours for Yom Kippur. MM and I invited a few friends over to break the fast, a delicious breakfasty feast. While I knew I’d let myself indulge a bit, I wanted some healthy paleo options available as well. I had Cara’s Cravings Sweet Spaghetti Squash Kugel with Apples and Raisins recipe bookmarked and was excited to give it a try. I’m getting to the bottom of my apple supply but still have a few to go.
The original recipe is almost Paleo/Whole30 approved except for one ingredient, Coconut Sugar (is that paleo? I’m not sure, but it’s definitely not Whole30). As to not disappoint my guests, I made one dish following the recipe and then a smaller amount without the sugar to have for myself later this week.
As I tend to do, I didn’t measure very closely (or at all…). Here’s what I did to create two separate dishes of almost the same thing.
Ingredients:
- 1 medium cooked spaghetti squash
- 4 eggs
- ½ cup coconut sugar
- 2.5 teaspoons cinnamon
- 4 apples, cored and thinly chopped
- ½ cup raisins
What to Do:
Preheat oven to 375 degrees. Spray an 8×8 baking dish and a smaller baking dish, I used the Pyrex 1.5 qt loaf pan, aim for something that size, with cooking spray or lightly grease with melted coconut oil. I used olive oil in a misto sprayer
In a large bowl, whisk together the 4 eggs and add the cinnamon. Then add in the spaghetti squash (I didn’t measure this, I used all of the spaghetti squash), mix in the apples and raisins and mix until everything is well-coated.
Pour part of this mixture into the smaller baking dish. With what is left, add in your ½ cup of coconut sugar and continue to mix. Pour this remaining mixture into the larger baking dish. Now you have one with the sugar, one without.
Bake both in the oven for about an hour or until golden and set. Eat it hot or cold, it’s delicious either way.
Sugar vs No Sugar?
I tasted both versions, and in my opinion, they tasted the same! I went heavy on the apples and raisins which made the dish sweet with or without the added sugar. Moving forward, I’d plan to make it again without sugar because I don’t think its necessary. I think chopped nuts would be a good addition to try in the future.
The kugel was a hit at the break fast. I also had some for breakfast the next morning and it makes for a perfect wake-me-up light meal. You’re still getting the fat and protein from the eggs and you’re getting a solid serving of veggies and fruit from the squash, apples and raisins.
I would absolutely make this again and plan to bring it to work for breakfast or a side dish for lunch. It’s healthy but tastes like a treat!
