Spaghetti Squash, Apple, & Raisin “Casserole”

I got some education when making this recipe, mainly because it is called a “kugel” on the website, and I had no idea what that was.  The author described it as a baked “pudding” of sorts that is served by the Jewish for brunches or along with holiday dinners.  I guess they can be made with many different ingredients (i.e. noodles, potatoes, vegetables), and the author chose to make her own “style” of kugel using spaghetti squash noodles and making it sweet.

I was looking for something that I could make in advance and then heat up for a quick breakfast throughout the week when I found this, and it worked perfectly.  It could also be heated up and used as a quick snack that’s not too heavy.  I think I’ve said it in the past, I am usually a more “conventional food” person for breakfast (i.e. eggs, oatmeal, sausage, etc.), so the thought of having spaghetti squash for breakfast worried me a bit; however, to me the squash just adds filler, some sweetness, and texture.  The taste reminded me of some kind of cinnamon raisin bread pudding.


The original recipe can be found at:


-1 medium to large cooked spaghetti squash, scraped into “noodles”
-3 eggs
-1/4 cup honey  (Sweeten to taste, I just remember I didn’t add as much the recipe called for, as they used a granulated sweetener, but I’m no conversion/substitution expert!  Trial and error is the name of the game.)
-2 teaspoons cinnamon
-2 apples, peeled, cored, and thinly sliced
-1/3 cup raisins


Preheat oven to 375ºF. Spray an 8×8″ baking dish with cooking spray, or lightly grease with melted coconut oil.

In a large bowl, whisk together eggs, honey (or other sweetener), and cinnamon. Add spaghetti squash and toss to coat. Mix in apples and raisins. Pour the mixture evenly into the prepared baking dish.

Bake for 45 minutes or until golden and set. Cool before slicing.

As with other things we’ve tried, the texture was a bit different from we are used to, but to me the flavor was good enough to offset the texture.  Yet another “different” thing to expose your taste buds to, and I plan to make it again in the future…


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