Spaghetti Squash Maple Walnut Kugel Muffins
A creative twist on traditional Jewish noodle kugel using roasted spaghetti squash instead of pasta. The naturally sweet, tender strands mimic egg noodles while keeping this dessert-like side dish lighter. Sweet apple pieces and warm cinnamon complement the squash base, topped with a crunchy maple walnut crumb that adds textural contrast. Perfect for holidays, potlucks, or when you want comfort food with a healthy spin. The individual muffin format makes serving easy and portion control simple.
Ingredients
- 1 medium spaghetti squash, cut in half and deseededzucchini noodles1:1 volumelow-carb
different texture
- 3 eggs
- ¼ cup potato starch
- ⅓ cup sugarvanilla extract + sugar1 tsp extract + 2 tsp sugar per 2 tsp vanilla sugarkosher
standard substitution
Full guide → - 2 teaspoons vanilla sugarvanilla extract + sugar1 tsp extract + 2 tsp sugar per 2 tsp vanilla sugarkosher
standard substitution
Full guide → - ¼ teaspoon cinnamon, or to taste(optional)
- 3 tablespoons oil
- 1 large Granny Smith apple, peeled, cored, and coarsely shredded
- ¾ cup ground walnuts
- ⅓ cup potato starch, or more as needed
- 1 ½ tablespoons sugarvanilla extract + sugar1 tsp extract + 2 tsp sugar per 2 tsp vanilla sugarkosher
standard substitution
Full guide → - 3 tablespoons pure maple syrup
- 2 teaspoons oil
Instructions
- 1
Preheat oven to 375 degrees
- 2
Place squash halves face-down on baking sheet, add water to bottom, cover with foil and bake for 40 minutes
- 3
Test doneness by pulling squash flesh with fork - should separate into spaghetti-like strands easily
- 4
If not ready, bake additional 10 minutes
- 5
While squash bakes, combine all topping ingredients in small bowl and stir until coarse crumbs form
- 6
Add additional potato starch one teaspoon at a time if mixture is too pasty
- 7
Lower oven temperature to 350 degrees
- 8
Scrape cooked squash into large bowl and allow to cool
- 9
Drain any accumulated liquids from bowl
- 10
Add remaining muffin ingredients to cooled squash and stir gently until incorporated
- 11
Spoon mixture into greased muffin cups
- 12
Sprinkle generously with walnut crumb mixture
- 13
Bake for 30-35 minutes until edges are browned and pulling away from sides
- 14
Cool before removing from pan, run knife around edges to loosen
Tips
Don't overcook the squash or strands will become mushy and lose their texture
Drain excess liquid from cooked squash to prevent soggy muffins
Adjust crumb topping consistency with extra potato starch if needed
Good to Know
Refrigerate covered up to 3 days, reheat in oven
Can assemble muffins day before baking, add topping just before baking
Serve warm as side dish or dessert
Common Mistakes
Use fork test to avoid overcooking squash and creating mushy texture
Drain squash well to prevent watery muffins
Substitutions
Gluten-Free Swaps
General Alternatives
standard substitution
Full guide →different texture
FAQ
Can I make these ahead of time?
Yes, assemble the muffins and refrigerate overnight, then add topping and bake when ready to serve.
What if I don't have vanilla sugar?
Substitute with 1 teaspoon vanilla extract plus 2 teaspoons regular sugar for every 2 teaspoons vanilla sugar called for.
How long will these keep?
Store covered in refrigerator up to 3 days. Reheat in oven to restore crispy topping.