If you’re on the spaghetti squash train already, congrats! You’ve discovered an amazingly magical vegetable and hopefully are enjoying it often. If you haven’t tried it yet, what are you waiting for? What makes spaghetti squash so special is that it is a healthy, delicious vegetable with an identity crisis. This squash thinks he (or she) is spaghetti. I know you may not believe me at first—a squash that is like spaghetti…impossible—but roast one and it will quickly become your go to veggie when you’re craving pasta, but not the carbs. In less than five minutes you can have your spaghetti squash roasting to perfection. I highly recommend putting spaghetti squash on your shopping list!
Spaghetti squash is the new pasta
Roasted spaghetti squash can be served simply topped with some salt and freshly ground pepper. You can add butter, extra virgin olive oil, your favorite tomato sauce or even pesto (have you ever tried Arugula Pesto recipe?). Take it up a notch and use it in place of pasta in a dish you already love—think spaghetti and meatballs or pasta primavera. Today, however, we are going to get a bit more creative and turn our beloved spaghetti squash into delicious, pan-fried cakes. These cakes make a great side and pair perfectly with a salad (you can give this Asparagus Tomato or Can Can Salad a try), a veggie (maybe Sautéed Broccoli Rabe or Broiled Asparagus), Slow Cooker Chicken Thighs or even a fried egg. Serve a few of them and make them the main event. These cakes can be enjoyed at any meal and are sure to be an unexpected treat that your family will love.
Warning: this recipe makes eight cakes, but they will disappear fast
The first time I made these bad boys my husband downed three cakes before I could even tell him what was in them! Now if that isn’t a rave review, I don’t know what is. Be forewarned that you’ll probably want to double, if not triple, this recipe. It yields eight small cakes meant as a side or an appetizer. Since I eat these as fast as I make them, I always triple the recipe and freeze a few—that is if I have any left! It’s hard to say exactly how many cups a whole roasted squash yields as they vary in size, but you should get at least five cups of goodness when roasting one. Use some for a pasta dish and save some to make these cakes.
Advanced planning necessary
These are super easy to make, but do take some advanced planning as the squash needs about an hour to roast which can be done a day or two in advance if needed. Roasted Spaghetti Squash is super simple though; you just cut it in half and throw it in the oven on a greased, foil lined baking sheet for an hour. Once the squash is roasted, these cakes don’t take long to come together and, trust me, you’ll be happy you made them.
Flipping and seasoning
Be sure to flip the cakes gently as they are delicate little guys. As always, feel free to play with the seasoning. Spaghetti squash alone doesn’t have a strong flavor. For this recipe, I added a bunch of garlic powder and paprika, but if you prefer chili powder or red pepper flakes, go for it! Don’t be afraid to make this recipe your own!
I truly hope that spaghetti squash becomes one of your go-to vegetables. Let these cakes inspire you to get creative with this veggie. As always, let me know how your Spaghetti Squash Cakes come out by leaving a comment below. Enjoy! Buen provecho!
Spaghetti Squash Cakes
- 4 tbsp extra virgin olive oil, divided
- 2 medium onions, quarted and finly sliced
- 5 cloves of garlic, minced
- 1 tsp garlic powder
- 1 tsp paprika
- salt and freshly ground pepper to taste
- 1 egg, beaten
- 2 cup roasted spaghetti squash (see note below for link to recipe)
- 1/4 cup grated Parmesan or Romano cheese
- 2/3 cup Italian style breadcrumbs (or plain breadcrumbs and ½ teaspoon Italian seasoning plus salt and pepper to taste)
- Coat a large skillet with about half the oil and warm over medium heat. Sauté the onion until translucent (about 5 minutes) and then add the garlic, garlic powder, paprika, salt and pepper. Sauté until garlic just starts to brown (about 3 minutes).
- Combine the remaining ingredients in a large mixing bowl. Add the sautéed onions and garlic to the bowl and mix to combine. Using your hands, form eight evenly sized cakes. Heat the rest of the oil over medium heat. Fry the cakes (in batches if need) for about four minutes on each side, until lightly browned and heated through. Be gentle when flipping, as they are delicate. Serve immediately.
- If you want to serve with a dipping sauce, here's a quick idea: combine equal parts of mayo and Dijon mustard with a squeeze of lemon juice; season with salt and pepper.
- The prep time doesn’t include roasting the squash (recipe here), which takes about an hour.
- This makes eight cakes. I could literally eat four myself so you may want to double (or triple) the recipe! Extras, if you have any, are good in the fridge for a few days or can be frozen.