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…
- 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.
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!
anybody attempt substituting the egg ? I'm vegan and want to try... I may report back if I do... Flax maybe?
The flax egg trick should work! Let us know. 🙂
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.
I think you can use ground flax and water but I haven't done it. http://www.care2.com/greenliving/flaxseed-egg-substitute.html
Thanks so much Roni! I will give that a try 🙂
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.
Officially 22 month old and 3 1/2 year old approved...YUMMY...!!! 🙂
Sounds great! We usually eat just 1/2 the squash, now I have a super recipe for the other half!!
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!
You can probably skip it. I made another vesion flour free and they came out great. Here's the link.. https://greenlitebites.com/2012/11/10/simple-curried-spaghetti-squash-cakes/
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!
I don't see why not but I haven't done it so I can't be sure.
Would making a large batch (using a whole squash) of these and freezing the leftovers work?
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
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!
*sauce" = squash 😛
Holy spaghetti sauce Batman, this looks delicious! I have to try it!
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 🙂
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.
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!
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! 🙂
how many cakes per serving?
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!!!
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!
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!
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-
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!
We tried these tonight and we liked them alot.
Thanks
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
Made these tonight - delicious! Thanks for another great idea.
I had some leftover squash so I made a variation of these tonight - they were great! Thanks.
This is a great idea! Thanks. Love your site.
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!
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.
Was this toddler approved? Or husband approved?
Mmmmm! That looks delish! Can't wait to try it!!
BRILLIANT!!!!!!! I'll be making these soon!!!
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!