We’ve got a special recipe for your Hanukkah! We used yellow squash in place of traditional egg noodles in this dish and we’ve been enjoying every bite!
Prep Time: 10 minutes
Cooking Time: 45 minutes
4 tablespoons butter, melted
4 tablespoons plain cream cheese
4 tablespoons full-fat sour cream
6 large eggs
1 teaspoon sea salt
1 teaspoon ground cinnamon
2 tablespoons erythritol
1 teaspoon pure vanilla extract
4 small yellow squash, spiralized as “zoodles”
Preheat your oven to 350 degrees Fahrenheit.
Pulse all ingredients except yellow squash “zoodles” in a food processor until well-combined and creamy.
Pour into an 8” round baking tin lined with parchment paper.
Place handfuls of “zoodles” into the baking tin and press down into the cream mixture until mostly covered.
Bake in the oven for 40 minutes, or until the cream mixture is set and the top begins to golden a bit.
Remove from the oven and allow to cool for a few minutes before serving.
Serve between 6, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 8