Cut the squash into smaller pieces when you bake it, and maybe string it halfway through, and even put it on a mesh grid to help it steam out, if the water was coming from the squash. And, yes, you can blot and or squeeze it, which will help if it's actually wet.

I'm thinking it was the eggs that made it wet, however, with not enough to soak them up. Usually, it's about one sheet of matzah (as crumbs) per egg, or maybe three matzot to four large eggs. What size were your eggs? Neither the squash nor the onions would absorb any of the egg, like noodles would. If you're cutting carbs, you could try fewer eggs and stay with the minimal binder.

Thanks Pllog. Not cutting carbs. I was thinking maybe one less egg and a little more matzoh and maybe drying out the squash somehow. My late Aunt made a fabulous yellow summer squash kugel but I have no idea how she did it. Summer squash is even "wetter" than spaghetti squash.

You can make a kugel out of all kinds of wet things. You just have to adjust the proportions and make sure you have enough absorbent things. I did buy a special tool for squeezing excess water out of the greens for my friend's green kugle, though. It's meant to squeeze oranges, but has an internal squeezing plate as well.

So, I looked at some summer squash kugel recipes. They're different from what I'd call a kugel. More like a bake or baked dish or souffle casserole. None of which are good descriptors. They make a batter out of the squash, onions and all, and add the eggs and matzah crumbs to that, rather than having chopped squash and other veg bound together by the eggs and crumbs. A lot of them sound pretty bad, but you might like the one at Add a Pinch, if that sounds like the kind of recipe you were thinking of. She usually has good recipes and this one, while not my taste, doesn't sound awful. :) Her secrets are that making it into a batter releases the water from both squash and onions, and then she drains well and even squeezes if need be.

Good luck with the kugels!

Eggs don't cause moisture in a baked dish....quite the opposite, they help it firm up...baked eggs are not watery. It was the squash. I would recommend to do like you do when making a spinach quiche...put the cooked squash in a kitchen towel andw ring the moisture out.....then proceed.