Kugel is a classic Jewish dish best described as a baked pudding or casserole made with either noodles or potatoes. Kugel can be either sweet like my recipe for sweet noodle pudding or savory like my egg noodle and cheese casserole. Potato kugel is a dairy-free kugel that is often served on Jewish holidays such as Channuka and Passover. This recipe is my modern twist on an old family recipe for potato kugel. I’ve replaced the potatoes with spaghetti squash to create a delicious, ketogenic version of the dish. If you’ve been missing potato kugel, I encourage you to try this recipe. It will not only satisfy your craving, but it may also become a new holiday favorite in your house.

Yield: 8 servings

Serving size: 1 piece


  • 3 1/2 lbs. fresh spaghetti squash, roasted
  • 1 small onion, peeled
  • 6 large eggs
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. onion powder
  • 1/4 cup extra virgin olive oil
  • a pat of butter

Directions to roast the squash:

  1. Line a baking sheet with foil and preheat the oven to 425°F
  2. Rinse the squash off under cool water and dry with a paper towel or a clean dishtowel.
  3. On a cutting board, carefully cut the squash in half, length-wise.
  4. Use a spoon to scoop out the seeds.
  5. Lightly coat the squash in butter by rubbing a pat of butter on the inside and outside of the squash.
  6. Place the squash cut side down on the prepared baking sheet.
  7. Bake in the preheated oven for about 40 minutes or until the squash is fork-tender.
  8. Remove the squash from the oven and turn it cut side up on a wire rack to cool. Once the squash has cooled enough to handle, use a fork to scrape the meat out of the shell and into a bowl. It should be tender, stringy, and resemble thin noodles. Allow the squash to finish cooling. Now you’re ready to assemble and bake your kugel as in the directions below.

Directions for the kugel:

  1. Preheat the oven to 350° F, and butter an 8×8 casserole dish.
  2. Use a food processor to grate the onion finely. I use both the steel blade and the grating blade together to achieve this.
  3. Using your hands, squeeze out as much liquid from the onion as you can, and place it into a large bowl.
  4. Using your hands, squeeze out as much liquid as you can from the roasted spaghetti squash, and add it to the large bowl with the onions.
  5. Add the eggs, salt, pepper, olive oil, and onion powder to the bowl with the grated onion and squash.
  6. Using your hands, thoroughly mix the ingredients until everything is well combined and distributed evenly throughout the batter.
  7. Pour the batter into the prepared 8×8 pan. Cover the pan tightly with a lid or aluminum foil.
  8. Bake in the center of the preheated oven for 55-60 minutes until the kugel has set and no visible liquid remains.
  9. Uncover the kugel and continue baking for another 30-35 minutes, or until the kugel has turned a nice golden brown.
  10. Allow the kugel to cool for 5-10 minutes before serving.
6 Carbs Per Serving

Print Friendly, PDF & Email

How did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.