Spaghetti Squash Kugel Recipe
I made this delicious spaghetti squash kugel recipe as a simpler alternative to my favorite potato kugel – basically because I can use much fewer dishes. Watch the video below for the instructions and then scroll down for details. Disclosure: this post contains affiliate links.
For those of you who are not familiar with kugel, it’s pretty much a Jewish casserole.
Update: this recipe has moved and been improved! Check it out here!
Update: this recipe has moved and been improved! Check it out here!
Update: this recipe has moved and been improved! Check it out here!
What will you be making this spaghetti squash kugel for? Comment below!
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Why is there no option for a printable version of this recipe? It’s so awkward to try and follow it on my phone and I don’t want to print the entire post, phot5and all.
Hi Nechama, when I first published it, the plugin that I use to do that wasn’t working after numerous tries. I went in and tried again, and now it worked, so you have that right after the written out recipe.
I made this today and it was sooo good. I didn’t have zucchini but did have mushrooms so I used that. I sautéed the onions and mushrooms before adding to the rest of the ingredients (I know, another pan to wash). Will definitely be making this again. With zucchini.
Hi Gerri, that sounds yummy – especially the sauteed onions. I’m the type that if it’s too many steps I ditch the recipe completely, but someday when there’s time, I’ll have to try it that way!
Can this be made-ahead and frozen?
Hi Nicole, I haven’t yet tried it. If you do give it a try, definitely bake it at least for the last few minutes to let it crisp up as the crispy top and edges are the best part 😉
Does the spaghetti squash kugel freeze well?
Hi Rachelle, unfortunately I can’t answer that as I haven’t tried yet. If I do, I’ll definitely come back and comment.
I make spaghetti squash kugel quite often
I have added sautéed kale and onions . For this pesach I used spinach instead
I bake mine in a disposable angel food cake tin
I serve it on a plate and everyone takes a slice!
Love that this is useable for pesach – no gebrokts and not even potato starch! I have it in the oven now, looking forward to eating it at the seder!
Ditto with regard to a printable version. It’s actually obnoxious to scroll through the entire item, including very long descriptions, ads, what kinds of utensils to use, the pitch for the book, etc. it will keep people from using this delicious recipe.
Hi Marla – I include multiple resources (supply list, videos, etc.) at the request of my readers. Thank you for sharing your thoughts, as I always take these into consideration when creating future content.
Hi! Looks great- Cooking for 25 so how many does this serve?
HI Victoria – as a side dish it serves about 10-12, so I’d recommend doubling it for 25. As a main dish I’d say about 6.
What can I sub the zucchini with? How would I prepare it?
Hi Rhona, I apologize for the delayed response. You can skip it but the kugel might be heavy. You can use yellow squash or potatoes (probably- I’ve never tried it) or something else with a milder flavor.
I made this yesterday, my family loved it.
I’m making this for Chol Hamoed Pesach. Based on past experience, spaghetti squash kugel does not freeze well. On the up side, it stays fresh in fridge up to three weeks in a well sealed Pyrex.
Can i yse chives or scallions? Cant have onions.
I never tried it so I won’t pretend to know – why not give it a try? You can technically leave out the onions – it doesn’t require it, just adds a good flavor.
I love this recipe for Shabbos and especially for Pesach! Thank you
Nutritional information and calories and how do you store? Can you freeze?
Hi Lila,
I apologize – it’s an old recipe and I’m not sure of that info, but I do have plans to recreate/reformat it with more of that info. I don’t know nutritional info/calories. I fridge for a few days. I imagine you can freeze although it may get a bit waterlogged. I don’t think I’ve tried it.
What can we use instead of eggs in the recipe?
You can try aquafaba – the liquid from a can of chickpeas. I haven’t tried it that way, though.