I couldn’t get over the similar taste and texture that this kugel has to that of authentic Yerushalmi kugel! You’ll all enjoy this fantastic side dish option as much as I do. It has quickly become a “must-have” recipe among my Pesach favorites!

Directions

Prepare the Squash

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Place squash halves face-down on a large baking sheet (or in a 9×13-inch (20×30-cm) baking pan). Pour a little bit of water into the bottom of the pan. Cover with foil and bake for 40 minutes.

3. Remove from oven and check to see if ready: using a fork, pull at the squash from the inside. If it separates easily into long, thin, spaghetti-like strands, then it’s done. If not, return to oven for an additional 10 minutes and check again. You don’t want it to get overdone, as the strands will be mushy and lose some of the spaghetti-like properties.

Prepare the Kugel

1. Scrape squash into a large mixing bowl and allow to cool.

2. Meanwhile, in a heavy-bottomed saucepan, dissolve sugar in oil and bring to a low simmer, stirring often. Once it turns a dark amber color, remove from heat. Carefully pour hot sugar-oil mixture into squash and mix well until combined. Remove about 1/3 cup of accumulated liquid.

3. Add remaining ingredients and season to taste with salt and pepper and additional sugar, if desired.

4. Grease a 9-inch (20-cm) round baking pan or a large loaf pan, and pour kugel mixture inside. Bake for 45 minutes.

5. Remove from heat and allow to cool for 15 minutes before serving.

6. Do not freeze.

Recipe tags

Complex carbs Faigy grossman Gluten free side dish Kugels Mock yerushalmi kugel Non-gebrochts Non-gebrokts Pesach Pesach kugels Pesach side dish Spaghetti squash Sweet sides

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Carol Schott

3 years ago

Turning a healthy squash into a not-so healthy dish I was excited at the sound of Kugel until I saw how much refined sugar it called for. Wouldn’t the carmelized syrup harden into candy?

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So}mouwmin

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Reply to Carol Schott

3 years ago

I think once the sugar is baked and mixed with the other ingredients it prevents it from hardening into candy.

Freidy

3 years ago

Mock yerushalmi kugel What is spaghetti squash? Haven’t seen it here in London, does it have another name maybe?

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So}mouwmin

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Reply to Freidy

3 years ago

Hi- it is also known as vegetable spaghetti. Here is a link to learn all about it https://en.wikipedia.org/wiki/Spaghetti_squash

Leah Goldman

4 years ago

oil what do you do with the 1/3 cup of accumulated liquid? Do we just discard it? thank you

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So}mouwmin

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Reply to Leah Goldman

4 years ago

It seems that you would just discard the extra 1/3 cup of liquid.

Sharon Matten

3 years ago

Rhoda Shoshana Hi! Sorry you had that experience. If you look at my original recipe that I posted in 2010, I specify that you have to have the squash warm when you pour the sugar over it, otherwise you will have the problem that you did. If the squash is cold then basically you are pouring hot caramel over it and it will immediately harden. If the squash is warm or hot then the caramel will not harden and you can mix it in with the squash. Once you do that, even if the recipe cools, the caramel has been blended into the recipe and it won’t harden. Here is a link to the original recipe – http://koshereveryday.com/spaghetti-squash-yerushalmi-kugel/ You can make it by omitting the corn syrup. It’s added to make the caramelization easier, but if you’re careful it shouldn’t be a problem not to add it. You can also warm the sugar with the oil to facilitate the caramelization if you’re not using the corn syrup. Hope this helps!
Sharon

Shoshana Packouz

4 years ago

Total flop, unfortunately As I carefully poured the amber liquid into the squash, it turned rock hard.
I gave up, and threw it out.
If anyone has a suggestion, I’m interested to hear!