Mock Noodle Kugel

Mock Noodle Kugel

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Rated: 0
  • Makes: 8 servings
  • Prep 25 mins
  • Cool 15 mins
  • Bake 35 mins
  • Microwave 12 mins
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 8


  • Nonstick cooking spray
  • 1 2 1/2 - 3 - pound spaghetti squash
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten*
  • 2 egg whites, lightly beaten*
  • 1/4 teaspoon salt
  • Dash ground black pepper


  1. Preheat oven to 375 degrees F. Lightly coat a 1-1/2-quart casserole with nonstick cooking spray; set aside.
  2. Cut squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on 100-percent power (high) for 6 to 7 minutes or until tender; carefully remove from baking dish. Repeat with the other half. (Or place both halves, cut sides down, in a shallow baking pan and bake about 40 minutes or until tender.) Cool slightly.
  3. Meanwhile, in a medium skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir about 5 minutes or until the onion starts to brown, stirring occasionally.
  4. Use a fork to scrape all the flesh out of the spaghetti squash (hold the squash with hot pads if necessary). Place squash flesh in a large bowl. Cool slightly. Add onion mixture, eggs, egg whites, salt, and pepper. Mix well with a wooden spoon.
  5. Pour contents of bowl into the prepared casserole. Bake about 35 minutes or until set. Cool for 15 minutes. Serve warm. (The kugel may water out slightly when served.) Makes 8 (about 1/2 cup) servings.


  • Sweet Kugel: Omit the oil, onion, garlic, and pepper. Prepare as directed through step 2. Continue as directed in steps 4 and 5, except mix in 1/4 cup sugar or sugar substitute** equivalent to 1/4 cup sugar, 1 teaspoon ground cinnamon, and the salt in step 4.
  • Sweet Kugel: PER SERVING: 79 cal., 2 g total fat (1 g sat. fat), 53 mg chol., 121 mg sodium, 14 g carbo., 0 g fiber, 3 g pro. Exchanges: 1.5 vegetable, 0.5 carbohydrate. Carb choices: 1.


  • *Test Kitchen Tip: If desired, substitute 3/4 cup refrigerated or frozen egg product, thawed, for the whole eggs and egg whites.


  • **Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
  • **Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 55 cal., 8 g carbo. Exchanges: 0 carbohydrate. Carb choices: 0.5.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 74 cal., 4 g total fat (1 g sat. fat), 53 mg chol., 122 mg sodium, 8 g carb. 3 g pro.

Diabetic Exchanges

Vegetables (d.e): 1.5; Fat (d.e): 0.5