Thursday, March 25, 2010

Spaghetti squash cakes

Spaghetti squash is such a versatile vegetable because of its mild flavor, but it also has such a fun, unique texture. Despite its versatility, I had pretty much found the recipe for how I liked to eat it and stuck with it. So, when I came across Cara's recipe for spaghetti squash cakes, I knew it was one that I wanted to try. It was kind of a hybrid recipe between corn cakes and spaghetti squash but also with a bit of southwestern flair... and it was delicious. I served them over black beans with fresh cherry tomatoes and garnished with Greek yogurt (you can use a light sour cream) and avocado.
I changed the recipe a little from the original by adding a little more cornmeal and green chiles for a little extra spice. Now, I know you are going to want to make these so just a word of warning- the batter will be wet and you won't think there is a chance of the cakes sticking together. But they will- just be patient before you first flip them!

- 2.5 cups spaghetti squash
- 1/4 cup cornmeal
- 3 oz diced green chiles
- 2 oz fat free feta cheese
- 1 egg
- salt and pepper

Heat a nonstick skillet over medium-low heat and spray with cooking spray. Combine all ingredients and spoon onto skillet, about 1/3-1/2 cup per pancake. (I also found that it works better if you slightly flatten them out so they are thinner and cook more evenly).  Cook gently until set on one side, about 10 minutes, then turn and finish cooking on the other side.

1 comment:

  1. Ahh, thanks for the reminder on these! I just bought a spaghetti squash, actually, so I think I'll be revisiting this soon.