Try this Squash Kugel recipe, or contribute your own.
Suggest a better descriptionPlace squash and onions in a 10 quart pot and cover tp half the height of vegetables with water. Sprinkle with 1 tsp salt and bring to boil. Cook until tender , about 30 minutes,tossing vegetables halfway through the cooking process. Let the vegetables drain in a colander and completely cool until ready to bake (about 45 minutes) . Preheat oven to 375 degrees. Combine eggs, 1 cup of matza meal, the remaining 2 tsp salt, nutmeg, peppers and parsley. Add the egg mixture to the drained vwegetables and beat thoroughly. Pour into greased 11 x 14 baking pan, top with remaining matza meal and bake until set, about 1 1/2 hours. NOTES : Note: can substitute egg whites and egg substitute for whole eggs. For a really different taste, substitute pecan meal for matza meal. Recipe by: Naomi Mass via AJC Posted to JEWISH-FOOD digest V97 #119 by Judith Sobel
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 215 | ||
Calories from Fat: 134 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 634.5mg | 195 % | |
Sodium 907.8mg | 31 % | |
Potassium 204.4mg | 5 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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