Plantain and Spaghetti Squash Paleo Kugel

I have been having a lot of fun cooking with plantains as they offer a great alternative to all the almond and coconut flours you often see in paleo cooking.

When cooking with plantain recipes make sure you note the color that is called for. A green plantain offers a totally different consistency (more for chips/crackers) than a ripe one  –the darker the sweeter, softer and more desert like. In this recipe a ripe or an almost ripe would work best.  IMG_4917

Kugel is a traditional Jewish comfort food –often containing noodles, cinnamon and creamy dairy . Sounds delish right? But I really wanted a healthy alternative that would not put me to sleep or make me feel awful after.

To me this really tasted like a kugel–though not nearly as sweet. You may want to add raisins, vanilla or a little honey/maple syrup.

And with that I give you Plantain and Spaghetti Squash Paleo Kugel:

Ingredients

  • 2 ripe plantains
  • 1-2 cups cooked spaghetti squash
  • 2 tablespoons coconut oil, very soft or melted
  • 4 eggs
  • 1 tablespoon coconut flour
  • 1 small apple, grated
  • 1 tablespoon cinnamon

Directions

  1. Preheat oven to 350
  2. Combine plantains and coconut oil in a blender or nutribullet. You can also mix with the back of a fork if plantains are very ripe.
  3. Put all ingredients in a bowl and mix.
  4. Add to well greased pan.
  5. Top with more cinnamon
  6. Bake @ 20-25 minutes

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