Spaghetti Squash "Noodle" Kugel

Ingredients

1 large spaghetti squash, about 4 pounds, cooked and drained very well

¼ cup raisins

¼ cup orange juice

2 tsp grated orange rind

4 eggs

¼ cup honey (or more, to taste)

½ tsp salt

2 cups SCD yogurt

1½ pounds dry curd cottage cheese (3 packages Friendship Dairy farmer cheese)

1 large spaghetti squash, about 4 pounds, cooked and drained very well

40 grams raisins

60 ml orange juice

2 tsp (10 ml) grated orange rind

4 eggs

60 ml (85 grams) honey (or more, to taste)

½ tsp (2.5 ml) salt

470 ml SCD yogurt

680 grams dry curd cottage cheese (3 packages Friendship Dairy farmer cheese)

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Preheat oven to 375°F (190°C).
Grease a 9x13-inch (23x33-cm) pan.
Bake the spaghetti squash for about 45 minutes, until a fork will pierce the flesh easily.
Set aside to cool while preparing the cheese mixture.
In a small cup, combine the raisins, orange juice, and orange rind; set aside.
In a large mixing bowl, beat the eggs well and add the honey, salt and yogurt.
Stir together the cheese and the plumped up raisins with the orange juice and rind.
Beat until blended.
Cut the squash in half.
Discard the seeds and center fibers.
Gently pull out the strands of squash.
Drain squash well.
Fold squash into the cheese/raisin mixture.
Pour into greased pan.
Bake for about 1 hour, until puffed and brown. Serve warm.