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Simple Cooking Spaghetti Squash Cake Recipes

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

  • Butter

  • Freshly grated Parmesan cheese

  1. 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.
     

  2. 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.

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