Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Spaghetti Squash Cakes

Written By: Peggy Korody - Aug• 30•13

Serving Size: 4

FBR Oct1 2013

2     cups spaghetti squash, cooked and cooled*

¼ cup bell pepper, thinly sliced

½ Tablespoon jalapeno chili pepper, diced (or more to taste)

4     green onions, thinly sliced

2     Tablespoons flour, (I use garbanzo bean flour for added protein)

1     egg (yolk, optional)

Freshly ground black pepper, to taste

1     Tablespoon avocado oil

Mix bell peppers, jalapeno, green onions, flour and egg in a bowl.  Add the spaghetti squash and mix well.  Season with freshly ground black pepper.

Heat a skillet over medium-high heat; add the avocado oil and heat.  Using an ice cream scoop, place the mixture in the pan, flatten to a thin pancake and cook until golden brown on each side, approximately 2-3 minutes per side.

Serving Ideas: Serve instead of potatoes, rice, or pasta as a side dish.

NOTES: Add any veggies you have on hand, shredded carrots, zucchini, chopped garlic, etc.

A tablespoon a shredded Parmesan cheese would add a salty flavor to this dish.

Nutrition info: each cake approximately 70 calories, 8 grams carbohydrates, 3 grams protein, 3 grams (5%) fat, 29 mg sodium.

*Easy method for cooking spaghetti squash: half the squash, lengthwise.  Scoop out and discard the seeds.  Place the two squash halves cut side down in a microwave save pan, such as a Pyrex casserole.  Add ½ – 1 inch water, cover with microwave safe cover, which is vented, and cook on high approximately 15-20 minutes, or until a fork can easily penetrate the outside of the squash shell.  Remove from pan and let cool, using a fork shred the squash to look like pasta.

 

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