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Sunday, October 19, 2014

Spaghetti Squash Cakes


I currently have more spaghetti squash than I know what to do with. I recommend roasting a spaghetti squash and then freezing half for another recipe. It seems to hold up pretty well in the freezer and this allows me to make a nice dinner for two. It also gives me a chance to make additional recipes easily.

Recipe from Vegetarian Times Magazine October 2014 p.69

Ingredients:
-1 spaghetti squash (1½–2 lb.) 
-2 cups packed baby spinach
-½ cup diced red bell pepper
-1 large egg, lightly beaten
-¼ cup panko breadcrumbs
-¼ cup all-purpose flour
-¼ tsp. ground chile powder

As I mentioned above I often cook my spaghetti squash by cutting it lengthwise and then roasting it for 30 minutes in a pan of water. Once cooled you can remove the strands. There are many other ways to do this, use whatever method you want.

Bake the spinach on a baking sheet at 375 for 2 minutes. Remove and squeeze as much water out of the spinach as you can.

In a large bowl mix all ingredients.


Spray a baking sheet with cooking spray. 

Form 16 two inch disks.
Bake at 425 for 18-20 minutes (turn once).
I liked the idea of these, but I think they needed a little something extra. They would have been good with some sort of sauce or maybe served alongside breakfast potatoes and some over easy eggs. 

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