Spaghetti Squash "Noodle" Pudding

By michaelmeiner

Ingredients

• 3 pounds spaghetti squash
• 2 onions -- chopped
• 2 cloves garlic -- crushed
• 1 Tablespoon olive oil
• 1 medium zucchini -- finely grated
• 2 medium carrots -- finely grated
• 2 eggs plus 4 egg whites or 4 eggs
• 1/2 cup matzo meal
• salt and pepper

Details

Servings 10

Preparation

Step 1

Cook squash and pull out strands. Preheat oven to 375. In a non-stick skillet, saute onions and garlic in oil for 5 min. Add zucchini and carrots and cook on medium heat until tender-crisp, about 5 minutes longer stirring often. If necessary, add a little water to prevent burning or sticking. Cool slightly. Combine squash with remaining ingredients; season to taste. Transfer mixture to a sprayed 2-qt. rectangular or oval casserole. Bake for 50 to 60 minutes until golden.