Spaghetti Squash

It needs a new name. It does not adequately substitute for spaghetti. Every few years I buy one and try to figure out if it would work in place of pasta. It never lives up to its reputation. I don't like squash to begin with, but with a name like spaghetti squash, it seems like something to try every so often.

So last week I bought another one. It sat on the counter for a good week before I finally cooked it. The strands came out perfectly - I'm not sure that's ever happened to me before. The problem, there was WAY too much and this is something I'm fairly sure Ronnie will not eat.

I tossed some with marinara and some parmesan. It was tolerable, but only because there was a lot of sauce and a lot of parmesan. Last night I thought maybe pesto would make it better. I mean pesto makes everything better, right? Wrong. Three bites in I was done. Not even basil could help this squash.

There were still at least 4 cups of it left. The choice was throwing it away or figuring out what else to do with it.

Three eggs, a lot of cinnamon, a handful of raisins, three spoonfuls of flour and 40 minutes at 350 degrees later I had a kugel. And it tastes good. In our house, spaghetti squash will now be known as kugel squash!