Spaghetti Squash Cakes

Spaghetti squash cakes are a great way to use up leftover squash and create a tasty dish. Get the recipe here

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Prep Time 9

Cook Time 5

Total Time 14

Course Main Course

Cuisine American

Servings Cakes

Calories 24 kcal

Ingredients

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

Instructions

Whisk the egg whites and flour in a large bowl to make the base batter.
2 egg whites, ¼ cup whole wheat flour
Grate garlic into the batter.
2-3 cloves of garlic
Add the remaining ingredients and sprinkle with Salt and Pepper. Mix well coating everything in the batter.
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
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.

Nutrition

Calories: 24kcalCarbohydrates: 4gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 20mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 166IUVitamin C: 10mgCalcium: 6mgIron: 0.2mg

Keyword cake, Spaghetti, Squash

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