Tasty Spaghetti Squash Patties Recipe Accompanied by Sour Cream Dressing
Try a thrilling twist on regular spaghetti squash with this appetizing spaghetti squash cakes recipe! This dish, made from roasted squash, caraway seeds, egg, and cornstarch, serves as an exciting alternative to potatoes. Fry the mixture like latkes or potato pancakes and top them with a zesty sour cream, chive, and lemon sauce. For a complete meal, serve this with seared salmon.
People often take spaghetti squash and use it like pasta, mixing it with cheese or tomato sauce. However, this recipe transforms the squash into a more flavorful and textured substitute, offering a delightful departure from the norm.
Here's your game plan: Prepare the recipe up to step 3 and refrigerate the mixture for up to 1 day before continuing.
- Yield: 8 squash cakes
- Difficulty: Easy
- Total: 2 hours 10 minutes
Ingredients (10)
- 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
Instructions
- Preheat your oven to 400°F and set a rack in the middle. Cut the squash in half lengthwise and scoop out the seeds. Generously brush the flesh with 2 tablespoons of oil and season it with salt and pepper. Place the squash halves cut-side up on a baking sheet and bake until tender, approximately 50 minutes to 1 hour.
- After the squash comes out of the oven, let it cool at room temperature for 30 minutes or until it's manageable to handle. While it cools, lower the oven temperature to 250°F. Place a wire rack over a baking sheet and set it aside for later use.
- Once the squash has cooled, use a fork to shred the flesh into long strands and transfer the strands to a large bowl. Discard the skin. (At this point, the squash can be refrigerated for up to 1 day before continuing with the recipe.) Add the cornstarch, eggs, caraway seeds, measured salt, and pepper, and gently mix everything with a fork.
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Pour the squash mixture into the pan, using a 1/4-cup measuring cup to make cakes. Avoid pouring any liquid at the bottom of the bowl. Cook the cakes undisturbed, adjusting the heat as needed, until the bottoms are browned and crispy, about 3 to 4 minutes. Flip the cakes and cook until both sides are browned and crispy, about 3 minutes more.
- Transfer the cooked cakes to the wire rack on the prepared baking sheet and place them in the oven to keep warm. Add the remaining 2 tablespoons of oil to the pan and fry the remaining squash mixture.
- Blend sour cream, chives, and lemon juice in a small bowl, season with salt and pepper, and stir to combine. Serve the cakes immediately with a dollop of sour cream on top.
For added flair, you can grate some ginger into the squash mixture or chill the formed cakes in the refrigerator for 30 minutes before frying for a crisper exterior. Enjoy this innovative dish that delightfully marries the flavors of roasted squash with the richness of seared salmon and the tanginess of a creamy sauce!
This recipe transforms the regular spaghetti squash into a more flavorful and textured substitute, offering a delightful departure from the norm. Prepare the spaghetti squash cakes recipe up to step 3 and refrigerate the mixture for up to 1 day before continuing. This dish, served with a zesty sour cream, chive, and lemon sauce, can be made more flavorful by adding grated ginger to the squash mixture or chilling the formed cakes in the refrigerator for a crisper exterior. For a complete meal, serve this with seared salmon, crediting the creativity to the uncategorized nutrition-packed recipe.
