While looking at cooked spaghetti squash one day and noticing its remarkable likeness to its namesake, spaghetti, I was inspired to experiment with a noodle kugel. I researched classic recipes for a Yerushalmi kugel (Jerusalemite kugel) calling for caramelized sugar using two cups of oil and two cups of sugar, in addition to eggs. At first I attempted it, but seeing all that oil and sugar in the pan, I couldn’t bare to expose my beautiful and healthful squash to such a fatty fate and decided to experiment starting with just a teaspoon of sugar and a few tablespoons of oil. To my surprise and delight, the kugel came out light, fluffy and delicious.
To cook the spaghetti squash, follow these directions, which I love. I hope you enjoy this healthy alternative!
Salt and Pepper Spaghetti Squash Kugel
A light, fluffy kugel with the perfect balance of salty and sweet.
- Total Time: 50 minutes
Ingredients
- 3 cups shredded spaghetti squash, precooked
- 3 large eggs
- 1 tsp salt
- 1 tsp pepper
- 2 tsp sugar
- ¼ cup matzah meal
- ¼ cup canola oil
Instructions
- Preheat oven to 350°F.
- Mix all ingredients except for the oil.
- Pour oil into a 9×12 pan and place in preheated oven for 5 minutes.
- Pour squash mixture into hot oil and bake for 45 minutes.
- Remove kugel from oven and pour off excess oil. If the kugel is still too watery, bake out some of the moisture before serving.
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
14 comments
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kugel
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Can you freeze this kugel?
Hi Carol, we haven’t tried freezing it, but please let us know how it turns out if you do.
I have frozen my own version of spaghetti squash kugel and it turned out well. Not this exact recipe (I don’t put in any sugar) but close enough. Freezing cooked spaghetti squash and then defrosting it and making the kugel works also since this is the most time consuming part of preparing the kugel.
The photo is a round and the recipe calls for a 9×12 rectangular pan? Just want to be sure the quantity is for the right pan.
A 9×12 rectangular pan works best.
No reason not to put sautéed onions in there too, right?
Go for it!
Can’t find anything about 9×12 pans (other than jelly roll pans). 9×13, yes, but not 9×12. I want to use my 10-inch cast iron skillet, but I can’t determine the volume. Did you mean 9×13, perhaps?
You can use 9×13, that’s fine.
If I cook the squash first, will that help with the amount of liquid that might pool when baking it in the assembled kugel?
I want to make this next week, should you cook the squash before shredding
Yes, here’s a guide to preparing it.
I make Spaghetti Squash all the time only I use a tomato based sauce;adding mozzarella cheese.. Its not a kugel I know but it sure is good and a great alternative to high carb pasta!
I have frozen my own version of spaghetti squash kugel and it turned out well. Not this exact recipe (I don’t put in any sugar) but close enough. Freezing cooked spaghetti squash and then defrosting it and making the kugel works also since this is the most time consuming part of preparing the kugel.