Low Carb Noodle Pudding Recipes

MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)

Steps:

• Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
• Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
• Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
• Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
• Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.

LOW CARB NOODLE PUDDING

Steps:

• Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
• Pre-heat oven to 350.
• After squash has cooled cut open and take out the insides using a fork.
• Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
• In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
• Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
• prep time includes the cooking of the squash.