Rorie’s Favorite Spaghetti Squash Mushroom Kugel

Rorie’s Favorite Spaghetti Squash Mushroom Kugel

Yields1 Serving


 1 medium spaghetti squash
 1 tbsp olive oil
 1 medium onion
 2 fresh garlic minced or 2 cubes
 1 small (6-ounce) box white mushrooms and baby bella mushrooms, thinly sliced
 ½ tsp teaspoon sea salt, black pepper, to taste
 5 eggs
 ¼ cup grain free mix



Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside


Cut spaghetti squash in half lengthwise and scoop out the seeds.


Bake face-down on the cookie sheet for 35 minutes; add five- ten more minutes for a larger squash and five less for a smaller one.


Remove from oven. Leave squash face down for five more minutes.
After five minutes, flip over and allow to cool completely before stringing.


These steps ensure that you will get crispy individual strands out of your squash.


To string, hold the squash over a plate or bowl and use a fork to scrape the flesh.
The flesh will come apart into strands that look almost exactly like spaghetti. Set aside.


Heat oil in a larger frying pan and sauté the onion until golden


Add frozen garlic, mushrooms and sauté. Once the mushrooms are cooked through, add the sautéd veggies to stringed spaghetti squash.


Season vegetables with salt and pepper.
Add eggs and grain free flour and mix well.


Pour mixture into a 9 or 10-inch round glass pan, if using disposable aluminum pans line with parchment paper to limit excess moisture.


Bake at 375 F for about 45 minutes or until very brown on

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