Source: Kosher Cookery by Frances AvRutick

• Grease for pan
• 1 large. spaghetti squash (about 4 lbs)
• 1/4 cup raisins
• 1/4 cup orange juice
• 2 teaspoons grated orange rind
• 4 eggs
• 1/2 to 2/3 cup sugar (to taste)
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 lbs cottage cheese

Preheat oven to 375 and grease a 9 x 13 pan

Boil the spaghetti squash for about 45 minutes, until a fork will pierce the flesh easily. Set aside to cool while preparing the cheese mixture.

In a small cup, combine the raisins, orange juice and orange rind; set aside.

In a large mixing bowl beat the eggs well. Add the sugar, salt and milk.

Stir together the cheese and the plumped up raisins with the orange juice and rind. Beat until blended.

Cut the squash in half. Discard the seeds and center fibers. Gently pull out the strands of squash from half of the squash and arrange the strands to cover the bottom of the baking pan.

Pour the cheese mixture over the squash. Arrange the squash strands from the remaining half on top of the cheese batter.

Bake for about 1 hour, until puffed and brown. Serve warm. A dollop of sour cream makes a nice accompaniment.