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Spaghetti Squash Kugel by Chef Ron Oliver

Chef Ron Oliver Ingredients

  • 1 large   spaghetti squash
  • 2 tablespoons   vegetable oil
  • 1 1/2 cups   finely diced white onions
  • 1 cup   finely diced sundried apples
  • 1/2 cup   sherry wine
  • 4 large   cage free eggs, beaten
  • 2 cups   grated gruyere cheese
  • 1 cup   fromage blanc cheese
  • 1/2 cup   cottage cheese
  • 2 tablespoons   fresh thyme leaves, lightly chopped
  • to taste   sea salt and freshly ground black pepper
Remove stem from spaghetti squash. Split in half lengthwise. Using a metal spoon, remove seeds. Place one half cut side down on large plate. Cover with plastic wrap. Microwave on high for six minutes. Remove. Repeat with other half. Allow to cool, then extract the strands of flesh by scraping with tines of a dinner fork. Add to large mixing bowl. Set aside. Preheat oven to 350 degrees. Add oil to ovenproof skillet over medium high heat. Add diced onions. Cook until golden brown, stirring often. Add apples and sherry wine. Continue cooking until wine is evaporated. Add to spaghetti squash. Combine eggs, gruyere, fromage blanc, cottage cheese and thyme in large mixing bowl. Mix with wooden spoon until smooth. Fold cheese mixture into spaghetti squash mixture. Transfer back to skillet. Place in oven. Bake for 45 minutes or until set. Serve immediately or chill overnight and cut into slices. Reheat slices gently in oven or microwave. Serve with a drizzle of olive oil and sprinkle of sea salt and freshly ground black pepper.

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