Spaghetti Squash Cakes Recipe

Name: Spaghetti Squash Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash-these come in variety of sizes-any size will work you need approx 3 pounds; 1 leek washed well and finely chopped-again, sizes. I had a large leek and used the greens up to the bulb-3 scallion greens work equally as well; 1 small onion finely chopped; 2 tBs olive oil; 3/4 cup dried yellow corn grits-(recipe calls for corn grits-you can also use corn meal and corn meal mix which is ground fine and has baking powder in it); 1/2 can coconut milk (7oz)-I used the low-fat kind organic-can also use soy, almond or rice milk; 1 tsp coriander; 1 tsp turmeric (a powerful cancer fighter-I added a bit extra); 1 tsp salt; 1 1/2 tsp seaweed flakes-(optional); 1 1/2 to 2 cups of flour-whole wheat, all purpose or rice

Servings: persons

1 medium spaghetti squash-these come in variety of sizes-any size will work you need approx 3 pounds
1 leek washed well and finely chopped-again, sizes. I had a large leek and used the greens up to the bulb-3 scallion greens work equally as well
1 small onion finely chopped
2 tBs olive oil
3/4 cup dried yellow corn grits-(recipe calls for corn grits-you can also use corn meal and corn meal mix which is ground fine and has baking powder in it)
1/2 can coconut milk (7oz)-I used the low-fat kind organic-can also use soy, almond or rice milk
1 tsp coriander
1 tsp turmeric (a powerful cancer fighter-I added a bit extra)
1 tsp salt
1 1/2 tsp seaweed flakes-(optional)
1 1/2 to 2 cups of flour-whole wheat, all purpose or rice

1
["1. Cut squash in half. Remove seeds. Boil spaghetti squash with skin on for about 20-25 minutes or until soft enough to pull skin off easily. (mine needed 25-I don't think you can over boil) or bake for 1 hour on a cookie sheet whole at 350 degrees F. with seeds removed, scrape with a fork and place the ""spaghetti"" in a bowl. Set aside.", "Use oil in pan to saute leeks and onion until translucent. Set aside.", "Except for flour, mix all ingredients in a large bowl. Add spaghetti squash.", "Add the flour gradually and stir well until the mixture resembles thick pancake batter. It looks thick even before the flour, but add at least 1 cupmore if needed. 5. Using an ice cream scoop or 1/4 cup measuring cup, scoop the batter onto fry pan or grill. When the bottom is firm, and you can see the edges are browned, flip and cook on other side. I used the smallest amount of oil I could. For the second batch, I used a non-stick spray in the pan to prevent sticking", "This makes 15 or so pancakes. 6. Serve with caper mayo: 1/2 cup soy or low-fat mayonnaise, 1 TBS capers,1 tsp pure maple syrup, 1 tsp lemon juice. (capers optional) Or for a vegan option: mix 1 soft, ripe avocado with 1-2 tsp maple syrup, 2 tsp olive oil, and 1/2 tsp lemon juice. Mix well until smooth."]

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium spaghetti squash-these come in variety of sizes-any size will work you need approx 3 pounds, 1 leek washed well and finely chopped-again, sizes. I had a large leek and used the greens up to the bulb-3 scallion greens work equally as well, 1 small onion finely chopped, 2 tBs olive oil, and more.

Yes, Spaghetti Squash Cakes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spaghetti Squash Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions