Photo: David Holifield
Spaghetti Squash Cakes Recipe
10 ingredients
2 hr 10 min
8 squash cakes
openrecipes
Similar to potato pancakes, this recipe mixes roasted spaghetti squash with eggs and caraway seeds, fries it into savory cakes, and tops them with sour cream.
Estimated Nutrition (whole recipe, rough)
771
Calories
37g
Protein
21g
Fat
107g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small spaghetti squash (about 2 to 2 1/2 pounds)
- 6 tablespoons olive oil
- 1/4 cup cornstarch
- 2 large eggs , lightly beaten
- 3/4 teaspoon caraway seeds , toasted and lightly crushed
- 3/4 teaspoon kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper , plus more as needed
- 3/4 cup sour cream
- 4 teaspoons finely chopped chives
- 2 teaspoons freshly squeezed lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes