Barbo’s Original Low Carb “Noodle Kugel” Passover Recipe

Barbo's Original Low Carb Noodle Kugel Passover Recipe

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A friend of CarbSmart who keeps kosher, points out that because this recipe contains dairy it cannot be eaten at a meat meal–like brisket. To make this recipe pareve (neutral), substitute margarine for the butter, and make coconut sour cream.


Units Scale
  • 1 medium/large spaghetti squash, to microwave
  • 1/2 cube butter (1/4 cup)
  • 1/2 to 1 pint sour cream
  • 6 eggs, beaten
  • salt and pepper to taste
  • crispy fried onions for the top (optional) (I used the canned ones, they have some carbs but I used only a little sprinkled on top after baking.)


  1. Preheat oven to 350° F.
  2. Coat a 9 inch x 13 inch baking dish with non-stick cooking spray.
  3. Have your produce man cut the squash in half length ways for you.
  4. Remove the seeds, and place cut side down in a glass baking dish.
  5. Add about ⅓ cup water, and cover the dish with plastic wrap.
  6. Pierce the plastic wrap in a few places.
  7. Cook on high for about 15 minutes or until squash is well cooked.
  8. Scrape out all of the squash threads into a large bowl.
  9. Cool for 10 minutes.
  10. Beat eggs and add all ingredients to squash.
  11. Transfer to prepared baking dish.
  12. Bake uncovered for 45 minutes or until mixture is set and firm and golden brown.
  13. Remove from oven and sprinkle with crispy onions.
  14. Let it set up for 5-10 minutes then cut into small squares.
  15. Pass the sour cream!
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