Spaghetti Squash Cakes
Before you start cooking the Spaghetti Squash Cake, prepare the batter
for these crisp, little pancakes ahead of time and then fry just before
serving. It you are grilling outdoors, put the skillet directly on the
grill or on a portable gas burner alongside, and you will not have to
be confined to the kitchen while everyone else is enjoying the fresh
air. Serve with grilled fish or chicken.
Make 6 to 8 servings
1 medium size spaghetti squash, skin well pierced, baked at 375F until
tender, 1 to 11/2 hours
1/4 cup minced onion
1/4 cup unbleached all-purpose flour
1 whole large egg, beaten
1/2 teaspoon dried Italian herbs, such as
oregano, marjoram, rosemary and thyme, or a prepared mix
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
Halve the spaghetti squash lengthwise and use fork to scrape the
insides into a medium size bowl. Toss with the onion and flour. Stir in
the egg. Season well with the herbs, salt and pepper.
Melt 1 tablespoon butter in a large heavy skillet over medium heat.
When the butter bubbles, drop the spaghetti squash by large spoonfuls
into the skillet. Press down with the black of a spoon into large,
flat, irregularly shaped cakes. Fry until just golden brown on the
bottom, 2 to 3 minutes. Turn the pancakes over with a spatula and brown
the other side. Repeat with remaining spaghetti squash adding more
butter if necessary. Serve this simple cooking recipes very hot,
garnished with a sprinkling of the cheese.