Preheat oven to 375ºF. Spray an 8x8" baking dish with cooking spray.
Whisk eggs, brown sugar, vanilla and lemon juice. Chop cold cooked squash into rice-size pieces. Add chopped squash, apples, raisins, cinnamon and nutmeg to egg and sugar mixture. Mix well and pour into baking dish. and mix well.
Bake on middle rack for 50-60 minutes or until golden brown on top.
*Roasted squash is best but you can microwave it. Just be sure to squeeze out extra liquid.
**I don’t peel my apples so chopping them small works well. If slicing they are best peeled.
(This is how to eat your veggies!)
Shockingly amazing. The perfect sweet and healthy finish to a heavier meal. Serve plain as a simple but delightful afternoon or evening snack with a steaming cup of Gingerbread Coffee. Bump it up for company with ice cream or Greek yogurt, a drizzle of maple syrup and toasted walnuts.
Wheat-free, gluten-free, dairy-free, lower calorie and healthy source of fruit, vegetable and protein (for dessert!).
Cara Lyon is genius! Check out her link for the original inspiration. Cara Lyon’s Sweet Spaghetti Squash Kugel with Apples and Raisins www.carascravings.com