Spaghetti Squash Cakes

I love a good low-carb carb replacement. Spaghetti squash is my go-to for noodles, since zoodles, while delicious, are in my opinion pretty unsatisfying. Spaghetti squash, though still not at all like actual spaghetti, tastes and feels more substantial than your average veggie noodle. So, again, it’s my go-to.

And I honestly do like spaghetti squash - it’s delicious whether it’s trying to be pasta or not! It’s slightly sweet, light, and can carry many a different flavor and there’s nothing I like more than a versatile veg. But, sometimes, just roasting a spaghetti squash gets a bit…boring. And I wondered if there’s something different I could do than making faux pasta.

Enter: cakes.

Essentially a fritter, combining squash with spices and an egg and pan frying it resulted in a delicious, crunchy new version that reminded me of a low-carb latke. So I served it with some quick pan-fried salmon and a dollop of green yogurt. An excellent quick meal, and offering many more variations to come (scallion pancake version? Crab cakes? Oh, the possibilities!)

Spaghetti Squash Cakes (serves 2)

• 1 spaghetti squash

• 1 t salt

• 1 t pepper

• 1 t garlic powder

• 1 egg, beaten

• 1 T olive oil

Cook the spaghetti squash as you like. Cut in half, remove the seeds, and either roast for 30 minutes in a 400* oven or microwave on high for 10-15 minutes.

Remove the insight of the squash with a fork - it should come out in spaghetti-like strings. Place into a bowl and let cool.

Add the seasoning and egg and mix to combine.

Heat a nonstick pan over medium-high heat. Add the oil and heat until shimmering. When hot. scoop out the squash mixture in 1/4 cup increments and add to the hot pan. Let cook 4-5 minutes per side, flipping carefully. When brown on both sides, remove to a plate. Cook in batches until all are done.