Instead of throwing away that leftover spaghetti, make a Spaghetti Kugel. This recipe basically substitutes spaghetti for thin noodles in a traditional Jerusalem Kugel. This is a great kugel to serve when you have lots of kids coming over for Shabbat kiddish.
Ingredients:
- 14 ounces (400 grams) spaghetti
- 2 tablespoons canola oil
- 1/2 cup canola oil
- 1 cup granulated white sugar
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 4 eggs, beaten
Preparation:
1. Grease two loaf pans with non-stick cooking spray.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. Cook spaghetti in a pot of boiling water according to directions on the package. Drain. Pour into a glass bowl. Mix in 2 tablespoons of oil to keep the noodles from sticking. Set aside.
4. Your careful attention (be careful not to burn yourself) and patience (don't leave this unattended) is needed to make the caramel. Place oil and sugar in a light-colored (so you can see the color of the melting sugar), heavy-bottomed saucepan. Heat on medium heat, stirring with a wooden spoon. Slowly the sugar will start to turn yellowish-brown and combine with the oil. If the sugar turns dark brown too quickly, turn the heat down. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Spice with salt and pepper to taste.
6. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
7. Pour into prepared pan. Bake for 1 hour at 350 degrees Fahrenheit (180 degrees Celsius), or until nicely browned.
8. When done, remove immediately from pan.
NOTE: If the caramel hardens into chunks when poured over the spaghetti, put the glass bowl with the spaghetti and caramel sauce into the microwave for 20-30 seconds to melt the caramel again.
SERVING SUGGESTIONS: This kugel can be served hot, warm or cold.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. Cook spaghetti in a pot of boiling water according to directions on the package. Drain. Pour into a glass bowl. Mix in 2 tablespoons of oil to keep the noodles from sticking. Set aside.
4. Your careful attention (be careful not to burn yourself) and patience (don't leave this unattended) is needed to make the caramel. Place oil and sugar in a light-colored (so you can see the color of the melting sugar), heavy-bottomed saucepan. Heat on medium heat, stirring with a wooden spoon. Slowly the sugar will start to turn yellowish-brown and combine with the oil. If the sugar turns dark brown too quickly, turn the heat down. Stir until a bubbly, liquid caramel has formed. Then immediately pour caramel over cooked noodles and continue stirring until thoroughly blended.
5. Spice with salt and pepper to taste.
6. Let cool for a few minutes. Then add eggs one at a time, mixing after each addition.
7. Pour into prepared pan. Bake for 1 hour at 350 degrees Fahrenheit (180 degrees Celsius), or until nicely browned.
8. When done, remove immediately from pan.
NOTE: If the caramel hardens into chunks when poured over the spaghetti, put the glass bowl with the spaghetti and caramel sauce into the microwave for 20-30 seconds to melt the caramel again.
SERVING SUGGESTIONS: This kugel can be served hot, warm or cold.
