This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

Adapted from Smitten Kitchen! Deb Perelman of Smitten Kitchen posted this recipe as a one-off in her Instagram stories and I immediately knew I had to try it. The protein isn’t as high as many of my recipes, but for a snack or even dessert, this is a great option that’s not too sweet and still delicious. Eat it warmed up slightly, room temperature, or even straight from the fridge (which is what my husband does).

Spaghetti Squash Kugel

Makes 8 servings

Nutrition Information: 150 calories, 3 grams fat, 23 grams carbs, 9 grams protein 

Ingredients:

·      1 large spaghetti squash (will yield approximately 5 cups)

·      ¾ cup 1% small curd cottage cheese

·      ¾ cup 2% Greek yogurt

·      ¼ cup granulated sugar

·      2 tsp cinnamon

·      3 large eggs

·      1.5 oz raisins

Directions:

1.     Preheat oven to 400F. Cut the stem end off the spaghetti squash and then split lengthwise. Use a spoon to scoop out and discard the seeds. Spray a baking sheet with nonstick spray and place the spaghetti squash halves facedown. Cook for 30-40 minutes or until the spaghetti squash is slightly soft when pressed. Remove from oven and allow to cool until cool enough to touch without an oven mitt, at least 15 minutes. Once spaghetti squash is cool, use a fork to scrape the strands off the peel.

2.     Turn oven down to 350F (or preheat, if baking the day after preparing the spaghetti squash). Spray a 9x13 roasting pan with nonstick spray. Set aside.

3.     Mix cottage cheese, yogurt, sugar, cinnamon, and eggs in a large bowl. Stir in spaghetti squash, then raisins. Pour into prepared baking pan.

4.     Bake for 50-75 minutes, or until set. If you find that the top is browning too quickly and are near the end of the baking time, remove from the oven and cover with tin foil for another half hour.

Notes:

·      I’ve found that most spaghetti squash yield 4-6 cups of strands. Any amount in this range will work.

·      Spaghetti squash can be roasted and scraped the night before and kept in the fridge overnight, which ensures it has fully cooled before being added to the rest of the ingredients.