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Spaghetti Squash Pineapple Kugel

spaghetti squash pineapple kugel

If you are missing the sweet and traditional lokshen kugel (pudding) on Pesach, your craving will surely be satisfied with this wonderful kugel made with the all-natural and gluten-free spaghetti squash. You can make this kugel without the pineapple with just as fabulous results.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 2 spaghetti squash
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 1 cup finely chopped pineapple
  • ¾ cup Klein’s Naturals ground almonds


1 Preheat oven to 350°F.
2 Slice spaghetti squash in half and place on a large baking tray open side facing down.
3 Fill pan with ¼ inch water.
4 Bake for about thirty minutes until squash is just tender enough that you can pull out the inside with a fork.
5 Remove squash from oven and let cool.
6 In the meantime, mix eggs, sugar and salt.
7 Using a fork, pull out the spaghetti squash and mix into egg mixture with a wooden spoon.
8 Mix in pineapple.
9 Top with ground almonds.
10 Bake in individual ramekins for 20 minutes or in a 9" baking tray for 40 minutes.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now