Spaghetti Squash Cakes
These simple, pan-fried Spaghetti Squash Cakes are great way to enjoy spaghetti squash. They make a perfect side dish or appetizer; serve two or three and they can be the main event. I recommend doubling the recipe since these will disappear quicker than you can make them.
Servings: 8 cakes
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.