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Home » Food Photos » By Meal » Lunch Ideas » Spaghetti Squash Cakes

Spaghetti Squash Cakes

Published: Dec 20, 2007 · Modified: Oct 16, 2020 by greenlitebitescom · This post may contain affiliate links · 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.

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!

« Apple Pie Oatmeal
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Comments

  1. Erin says

    April 01, 2015 at 1:25 pm

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

    Reply
    • roni says

      April 02, 2015 at 8:43 pm

      The flax egg trick should work! Let us know. 🙂

      Reply
  2. Torie says

    November 08, 2013 at 12:14 pm

    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 says

      November 08, 2013 at 5:42 pm

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

      Reply
    • Torie says

      November 11, 2013 at 12:48 pm

      Thanks so much Roni! I will give that a try 🙂

      Reply
  3. Mary says

    April 21, 2013 at 10:17 pm

    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
  4. Stacy says

    January 24, 2013 at 5:46 pm

    Officially 22 month old and 3 1/2 year old approved...YUMMY...!!! 🙂

    Reply
  5. Jan says

    January 18, 2013 at 4:45 pm

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

    Reply
  6. Janel says

    January 13, 2013 at 6:12 pm

    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
  7. roni says

    December 17, 2012 at 2:09 pm

    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/

    Reply
  8. The Mrs. says

    December 13, 2012 at 1:33 pm

    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
  9. roni says

    July 03, 2012 at 1:07 pm

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

    Reply
  10. Casie says

    July 02, 2012 at 8:59 pm

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

    Reply
  11. roy says

    October 04, 2010 at 2:58 pm

    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
  12. Tara says

    November 18, 2009 at 6:19 pm

    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
  13. Lynette says

    October 19, 2009 at 3:42 pm

    *sauce" = squash 😛

    Reply
  14. Lynette says

    October 19, 2009 at 3:42 pm

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

    Reply
  15. Rosie Toes says

    June 16, 2009 at 9:14 pm

    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
  16. Jacki says

    May 17, 2008 at 8:12 am

    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
  17. Michelle says

    March 12, 2008 at 9:58 pm

    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
  18. Ideanna says

    March 12, 2008 at 7:23 pm

    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
  19. patty says

    February 16, 2008 at 8:21 pm

    how many cakes per serving?

    Reply
  20. Kayla says

    February 09, 2008 at 9:03 pm

    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
  21. Laura N says

    February 01, 2008 at 1:32 pm

    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
  22. roni says

    January 22, 2008 at 10:52 pm

    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
  23. Nikki says

    January 21, 2008 at 8:31 am

    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
  24. The Cheap Gourmet says

    January 20, 2008 at 11:06 pm

    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
  25. B says

    January 10, 2008 at 7:22 pm

    We tried these tonight and we liked them alot.

    Thanks

    Reply
  26. T-Wan says

    January 07, 2008 at 11:11 pm

    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
  27. Liz says

    December 24, 2007 at 10:42 pm

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

    Reply
  28. Kim says

    December 23, 2007 at 6:25 pm

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

    Reply
  29. Karen Downing says

    December 21, 2007 at 3:20 pm

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

    Reply
  30. Allison Jagunic says

    December 21, 2007 at 9:03 am

    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
  31. roni says

    December 21, 2007 at 12:34 am

    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
  32. Rebecca says

    December 20, 2007 at 9:21 pm

    Was this toddler approved? Or husband approved?

    Reply
  33. Shelby says

    December 20, 2007 at 9:21 am

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

    Reply
  34. Kath says

    December 20, 2007 at 5:24 am

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

    Reply
  35. coral says

    December 20, 2007 at 3:42 am

    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

Trackbacks

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  8. Kath Eats Real Food » Mixed Feelings on Dinner says:
    January 4, 2008 at 9:01 pm

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