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.