Dear Coach Gila,
I enjoy following your Main Asset Health page on Facebook and Instagram. You share so many meal ideas and I really appreciate the simple recipes. I am consistently inspired to recreate the meals and snack ideas that you post. My children thank you for the creative lunch box ideas as well! I was wondering if I could ask you if you do makeover recipes for your readers. I have an apple kugel recipe that I make every Rosh Hashanah that my family loves. I’d love to serve a lightened-up version; I’m specifically looking to reduce or even eliminate the amount of flour and sugar. I am attaching my recipe to this email. Thank you! Wishing you and your family a shana tova!
A Coach Gila fan
Dear A Coach Gila Fan,
Receiving your email made my day! Thank you for your kind words. I am so happy you find inspiration from my posts and have made meals that I shared. I worked on lightening up your original recipe and had my family and friends taste test. The verdict: thumbs up all around—it came out delicious!!
Coach Gila’s Apple and Honey Kugel
Gluten free, refined sugar free
Freezes well and can be made into muffins too!
1 spaghetti squash, baked, seeded and shredded
Note: When I prepare spaghetti squash in lieu of pasta I prefer it al dente. For this recipe, you are looking for much softer strands of squash.
2 apples, peeled and shredded
2 teaspoons vanilla
2 teaspoons cinnamon
4 oz. unsweetened applesauce
½ cup oil
¼-½ cup honey
Note: In perfecting this recipe, I made multiple versions. I personally preferred ¼ cup honey and thought it was sweet enough. Most of my taste testers preferred the kugel with ½ cup of honey.
- Preheat oven to 350°. Spray an oven-to-table dish with cooking spray and set aside. If you are making apple and honey muffins, spray the muffin tins now.
- Should I cook the spaghetti squash in the oven or microwave? It is a personal preference! Either way works well. You can prepare it whole or cut in half. I personally prefer cooking it whole in the oven.
Pro Tip: If you are having trouble cutting your squash in half, score it with a knife and microwave for a few minutes (about 5). It should be much easier to cut in half.
Oven: Place the whole spaghetti squash on a baking sheet. Bake for 1 hour or until the outside is easily pierced with a fork all the way to the interior of the squash. Allow to cool, slice in half and carefully remove the seeds and stringy flesh. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands.
Microwave: Cut squash in half, remove the seeds and place cut-side down in a baking dish. Add about an inch of water and microwave until soft, approximately another 5-10 minutes. I don’t recommend microwaving a whole squash longer than a few minutes, even if you poke vent holes into it. Steam can still build up and cause it to explode in the microwave.
- Whisk eggs, oil and honey together. Add vanilla, cinnamon, unsweetened applesauce and shredded apples. Mix in spaghetti squash, keeping an eye out for any loose seeds.
- Bake uncovered for 45 minutes to 1 hour, until the top is golden brown and the kugel is set. For muffins bake approximately 18-25 minutes.
I hope you enjoy this lightened-up version of your family favorite as much as my taste testers did. Please let me know what you think; I love feedback.
Wishing all of you a happy and healthy shana tova from all of us at Main Asset Health!
Coach Gila C. Guzman, JD, CINHC, is now scheduling back-to-school sessions with busy moms. With the kids back in school it is now time to focus on you. Don’t wait until after the chagim! Are you looking to find food freedom and end yo-yo dieting? Reach out to Coach Gila at 917-647-1788 or [email protected] Follow her on Facebook and Instagram @mainassethealth.