I got some education when making this recipe, mainly because it is called a “kugel” on the website, and I had no idea what that was. The author described it as a baked “pudding” of sorts that is served by the Jewish for brunches or along with holiday dinners. I guess they can be made with many different ingredients (i.e. noodles, potatoes, vegetables), and the author chose to make her own “style” of kugel using spaghetti squash noodles and making it sweet.
I was looking for something that I could make in advance and then heat up for a quick breakfast throughout the week when I found this, and it worked perfectly. It could also be heated up and used as a quick snack that’s not too heavy. I think I’ve said it in the past, I am usually a more “conventional food” person for breakfast (i.e. eggs, oatmeal, sausage, etc.), so the thought of having spaghetti squash for breakfast worried me a bit; however, to me the squash just adds filler, some sweetness, and texture. The taste reminded me of some kind of cinnamon raisin bread pudding.