Spaghetti Squash Kugel

This recipe uses spaghetti squash instead of traditional egg noodles.

Spaghetti Squash Kugel

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (2 lb) spaghetti squash

  • 2


  • 2

    egg whites

  • salt and pepper, to taste

  • ¼

    cup Splenda granular

  • 1

    teaspoon cinnamon

  • ½

    teaspoon nutmeg


Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes, until the flesh is soft. Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray. Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl. Lightly beat the eggs and egg whites; add with all ingredients to the bowl with the squash. Mix well. Pour into the prepared pan. Spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.


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