Here is a fantastic SCD & Paleo friendly kugel just in time for your holiday table. Kugel, a baked casserole of Jewish origins, is served during the holidays. It’s often made with noodles or potatoes, but this one is made with two squash varieties: spaghetti and butternut. I’ve adapted it from a Molly Katzen recipe in her cookbook “The New Enchanted Broccoli Forest”. This kugel is indeed enchanting. It’s a sweet dish, with cinnamon, dried fruits (the jewels), and even some pineapple thrown in, yet goes beautifully with all the other holiday fixings. It also travels well for potlucks.
Although, I’m embarrassed to say, I don’t have a photo of it cooked. In all of the Thanksgiving hubbub, I forgot to get a picture of it out of the oven. I didn’t realize this until after it was eaten.
It contains a few more ingredients than my typical recipes. Don’t be alarmed, it’s easy to put together.
Start with a cooked spaghetti squash (here’s my microwaved version). Fluff the cooked spaghetti squash then add the strands to a large mixing bowl. Then peel a butternut squash and grate 2 cups on a box grater. Toss with the spaghetti squash until well mixed.
NOTE: Alternately, instead of grated butternut, you can add a bag of frozen diced butternut squash (make sure the ingredients are SCD legal). Just toss in the frozen diced butternut. I prefer this kugel with the grated butternut but have used the frozen with good results. Sometimes I don’t have the time or energy to peel and grate a butternut.
Chop the apricots, enough to fill 3/4 to 1 cup.
Heat 1 tablespoon of olive oil in a skillet. Add the apricots, 1 cup of raisins, and 2 teaspoons of cinnamon. Sauté until fragrant, about 3 minutes. Stir in 2 tablespoons of fresh lemon juice and 1/4 cup of honey. Sauté another 2-3 minutes. Scrape into the bowl with the squash and toss until combined.
Add 5 lightly beaten eggs, 1 whole 20-ounce can of crushed pineapple (packed in it’s own juice for SCD legal), 1/3 cup coconut flour, and 1 teaspoon of sea salt. Toss very well to combine.
Preheated the oven to 375F/191C degrees. Pour the mixture into a buttered 9″ x 13″ baking dish. Sprinkle the top with sliced almonds (optional) and extra ground cinnamon. Bake 60 – 75 minutes. It will be lightly browned around the edges.
Bejeweled Squash Kugel
1 medium Spaghetti Squash, cooked
2 cups shredded Butternut Squash
1 Tablespoon Olive Oil
3/4 to 1 cup diced Dried Apricots
1 cup Raisins
2 teaspoons Ground Cinnamon
1/4 cup Honey
2 Tablespoons fresh Lemon Juice
5 Eggs, lightly beaten
1 (20 Ounce) can Crushed Pineapple (SCD legal)
1/3 cup Coconut Flour
1 teaspoon Sea Salt
1/3 cup Sliced Almonds (optional)
extra Ground Cinnamon for top
- Preheat oven to 375F/190C. Butter a 9″ x 13″ baking dish.
- Add cooked spaghetti squash strands and shredded butternut squash to a large mixing bowl.
- Heat the olive oil in a skillet over medium heat. Add apricots, raisins, and cinnamon. Sauté until fragrant, about 3 minutes.
- Stir in honey and lemon juice. Sauté another 2-3 minutes. Scrape into bowl with squash and toss until combined.
5. Add eggs, pineapple (with juices), coconut flour, and salt to bowl. Toss well.
6. Pour into the prepared dish. Sprinkle the top with sliced almonds, if using. Generously sprinkle cinnamon on the top.
7. Bake 60 to 75 minutes, until edges are lightly browned.
More SCD kugel recipes:
Carrot/Squash Kugel from SCD Recipes
Carrot Kugel from Elana’s Pantry (Use honey fom SCD, not agave)
Sue’s Cauliflower Kugel from SCD Recipes
High Holidays Recipes from Digestive Wellness (includes a green bean kugel)
The Foggy Noggin' Diner 
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