MY BAKED SPAGHETTI SQUASH CAKES

My Baked SPAGHETTI SQUASH Cakes image

Spaghetti squash is so good for you and so yummy! Most of us have made the typical baked spaghetti squash with marinara as a substitute for pasta but I bet most of you haven't made it this way. I have a new twist on spaghetti squash that's so good and a healthy alternative. My spaghetti squash cakes are baked, not fried and they are easily gluten free (see below).

Provided by Casey.Company

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large spaghetti squash
2 medium shallots (about 1/2 cup) or 1 medium onion, minced (about 1/2 cup)
1 teaspoon minced garlic
1 egg
1/3 cup flour (you can use gluten free)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon chili powder (for italian version swap chili w italian seasoning)
1/4 teaspoon black pepper
1/8 nutmeg (for italian version swap nutmeg w 3 tbsp grated parm cheese)

Steps:

follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).

Nutrition Facts : Calories 95.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 232.4, Carbohydrate 16.9, Fiber 0.5, Sugar 0.1, Protein 3.6