This recipe uses spaghetti squash instead of traditional egg noodles.more
(2 lb) spaghetti squash
salt and pepper, to taste
cup Splenda granular
Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes, until the flesh is soft. Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray. Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl. Lightly beat the eggs and egg whites; add with all ingredients to the bowl with the squash. Mix well. Pour into the prepared pan. Spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.