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Parve
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Spaghetti squash is a great alternative to the carb-loaded pasta or potato sides. These muffins have an appealing apple and maple taste — you’ll even find yourself snacking on them between meals. Yields 15 kugelettes
1 medium spaghetti squash, cut in half and deseeded
3 eggs
1/4 cup Gefen Potato Starch
1/3 cup sugar
2 teaspoons Gefen Vanilla Sugar
1/4 teaspoon Gefen Cinnamon, or to taste
3 tablespoons oil
1 large Granny Smith apple, peeled, cored, and coarsely shredded
3/4 cup ground walnuts
1/3 cup Gefen Potato Starch, or more as needed
1 and 1/2 tablespoons sugar
3 tablespoons Gefen Pure Maple Syrup
2 teaspoons oil
Preheat oven to 375°F (190°C).
Place squash halves face-down on a large baking sheet or a nine x13-inch (20×30-centimeter) baking pan. Pour some water into the bottom of the pan. Cover with foil and bake for 40 minutes.
Check to see if it’s ready: using a fork, pull at the squash from the inside. If it separates easily into long, thin, spaghetti-like strands, it’s done. If not, return to the oven for an additional 10 minutes. (You don’t want it to get overdone, as the strands will become mushy and lose some of their spaghetti-like properties.)
While the squash is baking, combine topping ingredients in a small mixing bowl and stir until coarse crumbs form. If the topping mixture is too pasty, add additional potato starch, one teaspoon at a time, until mixture can be crumbled. Set aside.
Lower oven temperature to 350°F (175°C).
Scrape squash into a large mixing bowl and allow to cool. Drain any accumulated liquids from bottom of bowl and add remaining ingredients, stirring gently until incorporated. Spoon into lightly greased muffin cups and sprinkle generously with walnut crumb mixture.
Bake for 30–35 minutes, or until edges are browned and beginning to pull away from sides of pan. Remove from oven and allow to cool. Run knife around edges to loosen kugelettes from pan. Reheat uncovered.
Food and Prop Styling by Janine Kalesis Photography by Hudi Greenberger
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Can these be frozen?