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
- 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
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kugel
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
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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.
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.