This recipe really redeemed spaghetti squash for me. Having tried a few recipes of spaghetti squash and not really loving it, I almost gave up, but this is a great alternative for dieters, and it is so similar to a spicy lokshen kugel. Enjoy!
1 spaghetti squash
1 clove garlic (or cube frozen)
1 Tbsp oil
½ tsp salt
1 tsp pepper
Wash off spaghetti squash and place in a loaf pan. Bake it whole at 350F for 1 hour.
Let spaghetti squash cool. Slice in half and discard seeds.
With a fork scrape out the strands of squash and place in a large bowl.
Sauté the onions and garlic in oil until soft and limp.
Beat the eggs.
Add all ingredients together. Pour into a 9x13 inch pan.
Bake uncovered at 400F for 1 hour or until crispy on top.