Pumpkin-Spaghetti Squash “Kugel”

Only 1 WW point!

Aren’t leftovers nature’s way of improving human creativity?

That was my take on 1½ cups of leftover pumpkin purée.

Gotta do something other than painting the walls with the stuff.

Hit the creativity button!

1) I remembered my recipe for Apple-Spaghetti Squash Kugel. (Revised January 21, 2014.) 

2) Just by coincidence, we also had spaghetti squash leftovers.

Clearly, fate was trying to tell me something. Even better, I was listening for once!

Some thoughts on this ersatz kugel:

  • It tastes just like pumpkin pie but doesn’t have the same texture. I left the spaghetti squash strands as is, but you could purée them to have a smoother texture. That would make this dish a terrific, low-cal version of the real thing.
  • The WW point count of this dish is 3 points for the eggs + 2 points for the Splenda Brown Sugar Blend = 5 points. Next time I’ll just do ½ cup of the Blend and eliminate the Splenda regular artificial sweetener. That will enhance the brown sugar flavour and add only 2 more points.

Makes 6 servings


  • 3 cups cooked spaghetti squash (I nuke my squash in the microwave.)
  • 1-1½ cups of pumpkin purée
  • ¾ cup liquid egg substitute (equivalent to 3 eggs)
  • ¼ cup brown sugar (I used Splenda’s Brown Sugar Blend.)
  • ¼-½ cup sweetener (Note to Weight Watchers: Point value below is based on the use of artificial sweetener.)
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • ½ tsp. salt
  • Cooking spray


  1. In a large bowl, whisk together pumpkin purée, eggs, sweeteners, spices, and salt.
  2. Add spaghetti squash and toss to coat.
  3. Taste for sweetness and add more sweetener if necessary.
  4. Spray a 6″ x 10″ or 9″ x 9″ pan with cooking spray.
  5. Pour the mixture into the pan, smoothing the surface.
  6. Bake in a 375° F oven for 45-55 minutes until set, i.e., when a knife inserted in the center comes out clean.

For Weight Watchers: The total point value of this dish is 5 points, just about 1 point per serving. 

8 thoughts on “Pumpkin-Spaghetti Squash “Kugel”

  1. I cannot have Splenda or the artificial sweeteners, (migraines) what would the measurements be for regular sugar or honey. I wonder what the point change would be.

    • Hi Kathy, The amounts for regular sugar would be the same as for a sweetener. I’m not sure about the honey. You could add ½ cup of honey, taste the kugel as you make it (before baking), and see if it is sweet enough for you. If not, you could add 2 tbsp., taste, and add another 2 tbsp., etc. until it meets what your taste buds want.

      Thanks for visiting and posting, and good kugel baking!

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