Spaghetti Squash Cakes

http://greenlitebites.com/2007/12/20/spaghetti-squash-cakes/
spaghettiSquashCakes3

By now, you know I LOVE spaghetti squash. Really, I do. It’s fun, versatile and super low in calories. Nothing beats that combination.

So a few days ago, I started experimenting with it again. Why only use it as a sauce or chili base?

Here’s a new idea you may not have thought of…Spaghetti Squash Cake

  • 2 egg whites
  • ¼ cup whole wheat flour (30g)
  • 2-3 cloves of garlic
  • About 1 ½ cups of cooked spaghetti squash
  • About ¼ cup finely diced red pepper
  • About ¼ cup finely diced green pepper
  • About ¼ cup finely diced sweet onion
  • Salt & Pepper
  • Non-stick olive oil cooking spray

Whisk the egg whites and flour in a large bowl to make the base batter.

Grate garlic into the batter.

Add the remaining ingredients and sprinkle with Salt and Pepper. Mix well coating everything in the batter.

Spaghetti Squash Cake batterSpaghetti Squash Cake on skillet

Heat a large skillet over medium high heat. Spray with non-stick cooking spray. Using about ¼ cup of the batter, plop on the skillet and flatten it a bit with a spatula.

Cook for about 3-5 minutes a side until the cake no longer sticks to the pan and becomes golden brown.

Batter makes about 8 cakes as pictured.

Approx Nutritional Information per serving
Servings Amt per Serving
4 2 cakes
Calories Fat Fiber WWPs
57 0g 3g old: 1 new: 1
Sugar Sat Fat Carbs Protein
3g 0g 12g 3g

P.S. yes I dipped mine in ketchup!

44 comments »»
Posted in: 1 WWPP, 2 WWP, Food Photos, Lunch Ideas, Snack Ideas, Vegetarian Ideas
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42 Comments and 2 Replies

  1. coral

    I love spaghetti squash too! We used some leftovers today for our lunch. We used some Lavash bread (from trader joes), romaine lettuce, leftover grilled chicken breasts, spaghetti squash, diced tomatoes and peppers (leftover Rotel) and some lowfat sour cream. Super low in points and it was HUGE! I can’t wait to try this recipe of yours!

  2. roni

    Thanks Guys!!

    Rebecca – I should have added the husband wouldn’t try this if he was starving to death! He’s NOT a squash man!

    The toddler happened to no be home when I made them. I’ll post an update when I have him try them.

  3. Allison Jagunic

    You are brilliant! That looks just like a potato pancake, only it’s so much better for you! AWESOME AWESOME AWESOME IDEA, I can not wait to try it!

  4. T-Wan

    I finally tried these and they were very good with the seasoning adjusted to my taste. This is recipe is a keeper as it makes a great and healthy snack.

    Thanks Roni

  5. The Cheap Gourmet

    These look fantastic! I’m thinking I might even be able to convince my husband to give them a try, but I won’t tell him they are made from squash, LOL. I am always looking for yummy vegetarian dishes and can’t wait to try these. Thanks so much for sharing!

  6. Nikki

    Anyone-

    Is speg. squash always so watery? Everytime I use it it creates alot of extra liquid. I typically cook in microwave and scoop out everything, should I try or do something so I can get rid of excess water it creates? What am I doing wrong?

    Thank you so much in advance-

  7. Laura N

    I had leftover spaghetti squash from the zucchini/spaghetti squash lasagna (which rocks!), and I made these cakes last night. I was dubious at first, but they turned out really tasty! The squash doesn’t have much flavor on its own–so the peppers really popped. Just like when making regular pancakes, I turned the heat down once I got them on the griddle so they wouldn’t burn before the middles got done (I have an electric stove, not gas). With a little salt sprinkled on after they were cooked, they were delicious by themselves. But I could totally see these as a breakfast side as a substitute to hashbrowns. They have that hashbrown-y consistency. And would probbaly be good with a touch of salsa or ff sour cream.

    Another great recipe Roni. Thanks!

  8. Kayla

    WOW!!! How have I never cooked with spaghetti squash before??? I will never eat pasta again!! I omited the peppers for personal preference and served with ketchup…tasted very similar to hashbrown patties. I used 1/2 of the squash for one batch. I made a second batch with the other half of the squash but I added sauted mushrooms, zucchini and onions to the batter(kinda a veggie fritter)….these were good too! I do feel that it needs a bit more seasoning though…some spices. They do require some salt though…the squash is a bit bland. My next conquest will be the squash “as pasta” and a tomato sauce with the mushrooms, zucchini and onions!!
    Awesome awesome idea!!!

  9. Ideanna

    Hey Roni! I’ve been visiting your website for a month now! I just made this recipe and it was delicious….ate the whole thing to myself. Thanks to your website, I’ve been introduced to so many differen’t foods. Thank you very much Roni! :)

  10. Michelle

    So I had some leftover squash from last nights zucchini/ spaghetti squash lasagna, so I decided to whip up a couple of these cakes. Another winner in my book! I am loving spaghetti squash right now :) I had a couple of cakes with a side of leftover spicy zucchini and black beans (from here of course) and some ww pita chips. YUM!

  11. Jacki

    I have never used/bought/ate spaghetti squash but it sounds like a good choice. Can you please tell me how to buy/cook/store it? Once you cook it can you leave in refrigerator for another use? Thanks in advance.

  12. Rosie Toes

    I used a whole egg and added cooked crumbled spicy italian sausage. Served with black beans and sour cream on top. It was really good, evn hubby said so :)

  13. Tara

    I just made this – it was delicious! I actually ended up eating the entire recipe. I did make a few substitutions based on what i had. I left out the peppers and used peas, celery, and green onions. I also added oregano, thyme, and basil. Thanks for an awesome recipe!

  14. roy

    thanks for the recipe, i am munching on it now and I have to tell you it made the lowly spaghetti squash into a decadent appetizer but healthy too… i sprinkled a little parmesan on the batter…. thanks

  15. The Mrs.

    Does anyone have any suggestions for a substitute for the wheat flour? I’m trying to cut grains from my diet. Do you think Almond Flour might work? I’m dying to try this!

  16. Janel

    I tried this recipe tonight with leftover squash and it was wonderful~I used two whole eggs and followed the receipe as shown. Loved it and will be making variations of it from now on!

  17. Mary

    I made these using green onions. Didn’t have green peppers. I also used whole eggs. They turned out fabulous!!! I will be making these again.

  18. Torie

    I just overcooked some spaghetti squash that was meant for a curried spaghetti squash :( I plan to make these cakes with the overcooked spaghetti squash I have! However, I have been a vegetarian for awhile and only recently a vegan. Does anyone know any good substitutions I could use for the egg whites? Looking up online I see things like mashed banana but that doesn’t seem like it would go well with the dish.

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