SQUASH

1. Cook spaghetti squash (either 45 minutes in a 350* oven or 12-20 minutes on high in the microwave) until the sides are soft when pressed.
2. Cool slightly.
3. Cut the squash in half and discard the seeds.
4. With a large spoon, scoop out the squash into a large microwaveable mixing bowl.
5. Set aside.

KUGEL CARAMEL

1. While preparing the caramel, warm the squash in the microwave for 5 minutes.
2. It is important that the squash be warm before pouring the caramel over it or the caramel will harden into brittle in the kugel.
3. If necessary, drain additional liquid from the bowl.
4. In a 2 quart saucepan combine the cup of sugar, water, and corn syrup.
5. Stir to combine.
6. Cook over medium heat, stirring constantly until sugar is completely dissolved.
7. Increase temperature to medium/high heat and cook without stirring until the syrup is a deep amber color.
8. Watch the syrup closely, it can burn.
9. Quickly remove from heat and stir in the oil.

KUGEL

1. Preheat oven to 350* F.
2. Pour the caramel mixture over the warm squash.
3. Quickly stir until the sugar is completely blended with the squash.
4. Add the salt and pepper.
5. Taste the mixture. (Some spaghetti squash is sweeter than others)
6. You may need to add additional sugar to taste.
7. Blend in the eggs until completely combined.
8. Pour into a greased 9×13 inch pan.
9. Bake for 45 minutes until golden brown.