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Spaghetti Squash Cakes

1 WWPP Posted by 8 years ago 46 Comments

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.

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!


See other recipes using: egg white, onion, peppers, spaghetti squash, whole wheat flour


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Discussion

There are 46 comments so far. Join in on the conversation.

    coral

    December 20, 2007

    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! Reply

    Kath

    December 20, 2007

    BRILLIANT!!!!!!! I'll be making these soon!!! Reply

    Shelby

    December 20, 2007

    Mmmmm! That looks delish! Can't wait to try it!! Reply

    Rebecca

    December 20, 2007

    Was this toddler approved? Or husband approved? Reply

    roni

    December 21, 2007

    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. Reply

    Allison Jagunic

    December 21, 2007

    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! Reply

    Karen Downing

    December 21, 2007

    This is a great idea! Thanks. Love your site. Reply

    Kim

    December 23, 2007

    I had some leftover squash so I made a variation of these tonight - they were great! Thanks. Reply

    Liz

    December 24, 2007

    Made these tonight - delicious! Thanks for another great idea. Reply

    T-Wan

    January 7, 2008

    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 Reply

    B

    January 10, 2008

    We tried these tonight and we liked them alot. Thanks Reply

    The Cheap Gourmet

    January 20, 2008

    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! Reply

    Nikki

    January 21, 2008

    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- Reply

    roni

    January 22, 2008

    It's normally more watery if you overcook it. But even so, it does contain a lot of water. Just drain it off! Still good! Reply

    Laura N

    February 1, 2008

    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! Reply

    Kayla

    February 9, 2008

    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!!! Reply

    patty

    February 16, 2008

    how many cakes per serving? Reply

    Ideanna

    March 12, 2008

    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! :) Reply

    Michelle

    March 12, 2008

    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! Reply

    Jacki

    May 17, 2008

    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. Reply

    Rosie Toes

    June 16, 2009

    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 :) Reply

    Lynette

    October 19, 2009

    Holy spaghetti sauce Batman, this looks delicious! I have to try it! Reply

    Lynette

    October 19, 2009

    *sauce" = squash :-P Reply

    Tara

    November 18, 2009

    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! Reply

    roy

    October 4, 2010

    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 Reply

    Casie

    July 2, 2012

    Would making a large batch (using a whole squash) of these and freezing the leftovers work? Reply

    roni

    July 3, 2012

    I don't see why not but I haven't done it so I can't be sure. Reply

    The Mrs.

    December 13, 2012

    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! Reply

    roni

    December 17, 2012

    You can probably skip it. I made another vesion flour free and they came out great. Here's the link.. http://greenlitebites.com/2012/11/10/simple-curried-spaghetti-squash-cakes/ Reply

    Janel

    January 13, 2013

    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! Reply

    Jan

    January 18, 2013

    Sounds great! We usually eat just 1/2 the squash, now I have a super recipe for the other half!! Reply

    Stacy

    January 24, 2013

    Officially 22 month old and 3 1/2 year old approved...YUMMY...!!! :-) Reply

    Mary

    April 21, 2013

    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. Reply

    Torie

    November 8, 2013

    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. Reply

      roni

      November 8, 2013

      I think you can use ground flax and water but I haven't done it. http://www.care2.com/greenliving/flaxseed-egg-substitute.html

      Torie

      November 11, 2013

      Thanks so much Roni! I will give that a try :)

    Erin

    April 1, 2015

    anybody attempt substituting the egg ? I'm vegan and want to try... I may report back if I do... Flax maybe? Reply

      roni

      April 2, 2015

      The flax egg trick should work! Let us know. :)

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