Here is yet another recipe for Paleo Passover. This one took a few tries to get it right, but I really got it, based on the feedback I received from my taste testers. (Thanks Andrea, Becca, Matt, Susan, Jeremy and Meredith.) This is the kind of recipe that you could and should make even if it is not a Jewish holiday, even if you are not Jewish because it is just so “darn” yummy. It is a great option for breakfast or brunch, snack or if you just want something a little sweet.
I took so many pictures of the dish to get the lighting right. This one still doesn’t quite do the kugel justice, but I kept it because I liked the way the raisins kind of make a smiley face pattern. It looks like such a happy kugel, doesn’t it? Here is one just before it went into the oven …
This recipe is pretty easy, although you need to plan ahead since you have to have the spaghetti squash ready to go. Other than that it is a piece of cake or should I say a piece of kugel. (OY!)
Sweet Lokshen Kugel
Prep Time: 10 minutes, excluding baking the spaghetti squash
Cook Time: 45 – 50 minutes
Servings: 16 pieces
- 1 spaghetti squash roasted
- 7 oz. container coconut cream concentrate (I use Let’s Do Organic brand)
- 6 eggs
- 1/4 cup ghee, melted
- 1/4 cup maple syrup
- 1 tbsp. vanilla
- 1/3 cup applesauce
- 3/4 – 1 cup raisins
- 1 tbsp. cinnamon
- 2 tbsp. coconut palm sugar
- Prepare the spaghetti squash: Warm it in the oven pre-heated to 400 degrees for about 5 minutes since this makes it easier to cut. Slice in half the long way, scoop out the seeds with a fork and place face down on a baking sheet lined with parchment paper, surrounded by 1/2 cup of water. Bake until soft to the touch, but not too brown, about 30 minutes. Scoop out squash into a medium sized bowl and save for kugel prep.
- Pre-heat the oven to 350 degrees.
- Open the coconut cream concentrate and soften in a bowl of boiling water inside the plastic package if hard. (During the winter it will be, not so much in the summer.) It should have the consistency of frosting, so once softened, if it is still not mixed well, beat with an immersion blender to get rid of chunks.
- Take prepared spaghetti squash and add to it the eggs, melted ghee, applesauce, maple syrup and vanilla. Mix well with a large spoon.
- Fold in the coconut cream concentrate and stir. Add the raisins, 1/2 cup at a time so they don’t bunch up and to determine the right amount. (some people love em, some not so much)
- Pour mixture into an 8 by 8 baking dish, greased with a little bit of ghee.
- Bake in the oven for 30 minutes.
- Combine coconut sugar and cinnamon in a small bowl.
- At 30 minutes, take the kugel out of the oven and sprinkle the top with the cinnamon sugar mixture.
- Cook for an additional 15 – 20 minutes.
- Let sit and cool for at least 5 minutes prior to serving.
You can enjoy the kugel warm or cold!! It will also freeze pretty well.