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.

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Steamed Cauliflower: Variations

First of all: Many thanks to Jeff from jeffs kitchen for this post.

Jeff had read the cauliflower-tasting story from my post, Can Our Tastebuds Have Orgasms?, and clearly felt sorry for the spouse who ate the cauliflower I had served plain. Why plain? Because I thought that beautifully fresh cauliflower would taste great on its own.

And it did! To me, that is.

Anyway, Jeff wrote a great comment on that post with ideas for spicing up the cauliflower that I want to pass on to you.

Jeff steams his cauliflower whole, but you could also steam florets or roast them (see Roasted Veggies Redux) using these spices.

How to Steam a Cauliflower Whole

  1. Cut out the core from the bottom of the cauliflower.
  2. Place the head in a large cast-iron pot.
  3. Add about 1/2 inch of boiling water. (You can also add flavours to the water—see below.)
  4. Sprinkle spice generously over the cauliflower head (see possibilities below).
  5. Reduce heat so that the water is simmering.
  6. Cover pot and steam for 10-20 minutes. The amount of time will depend on the size of cauliflower and how soft you prefer it.

Jeff’s Spice Possibilities:

  • Allspice: Also add 1 tbsp. coconut milk to the boiling water.
  • Curry: Also add 1 tbsp. of balsamic vinegar to the boiling water.
  • Garam masala: Also add 1 tbsp. of balsamic vinegar to the boiling water.
  • A good quality paprika: Also add 1 tbsp. of balsamic vinegar to the boiling water. According to Jeff, “I’ve experimented with smoked paprika, and it tastes like I did it in a pot on a grill. The paprika adds a layer of flavor, and using smoked paprika adds yet another layer.”

I can think of other variations such as using cumin or fresh dill. Have you done something interesting with cauliflower that you’d like to share?

Cinnamon Spice Cake

This cook can learn new tricks! 

Back in the early depths of this blog—February, to be precise, and during my non-photo era—I posted a recipe for a spice cake which I described as “dense and delicious” and having the “heavenly aroma of cinnamon and other spices.”  At that time I was just thrilled to create a really good-tasting, gluten-free, baked dessert.

Yesterday, I revisited this recipe to improve it.  Having gained much more understanding of alternative flours/starches, I put together a blend of white rice, quinoa flour, tapioca startch, xanthan gum, and salt.  (Good-bye trying to rely on rice flour alone.)  And, having learned to cut back on fats by using unsweetened applesauce combined with much less oil, I managed to halve the caloric content.  The recreated cake is now light, moist, delicious, and low-cal, while definitely retaining that mouth-watering aroma.  Much better all around!

Printer-friendly recipe

Makes 16 squares


  • ½ cup white rice flour
  • ¼ cup quinoa flour
  • ¼ cup tapioca starch
  • ½ cup artificial sugar
  • 1 tsp. baking powder
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • Pinch of ground allspice
  • ½ cup liquid egg replacement (2 eggs)
  • 1 cup soy milk
  • 6 tbsp. unsweetened applesauce
  • 2 tbsp. oil
  • Cooking spray


  1. In a medium bowl, whisk together all dry ingredients: flours, sugar, baking powder, salt, xanthan gum, and spices.
  2. In a larger bowl, whisk together all liquid ingredients: egg, milk, applesauce, and oil.
  3. Add dry ingredients in thirds to liquid ingredients, mixing well after each addition.
  4. Spray an 8″ x 8″ pan with cooking spray.
  5. Pour batter into pan.  If top needs to be smoothed out, spread with wet fingers.
  6. Bake at 350o F oven for 30-35 minutes or until sides are pulling away from the pan and a knife inserted in the center comes out clean.

For Weight Watchers: Each piece is worth 1.5 points on the Points plan and 2 points on the PointsPlus plan.