Can I Use Frozen Spaghetti Squash?

Absolutely! I've done this when squash wasn't in season. Just thaw your frozen cooked squash completely and squeeze out ALL the excess water (I mean really wring it out in a clean towel). The texture might be slightly softer, but they'll still taste delicious. Pro tip: add an extra tablespoon of Parmesan to help absorb any remaining moisture.

How Do I Prevent the Cakes from Falling Apart?

Oh honey, I've had my share of squash pancake disasters! The key is making sure your eggs are well beaten before mixing, and don't skip the resting time after combining everything. If they're still too loose, try adding an extra egg yolk or a tablespoon of almond flour. And whatever you do - don't flip them too soon! Wait until you see golden edges peeking out before attempting the first flip.

Can I Bake Instead of Pan-Fry?

You sure can! Line a baking sheet with parchment, brush the cakes lightly with oil, and bake at 375°F for about 20 minutes per side. They won't get quite as crispy as pan-fried, but they're still delicious. I sometimes bake them when making a big batch for meal prep - just pop them under the broiler for a minute at the end if you want some extra crunch!

Crispy Spaghetti Squash Cakes in Just 30 Minutes

Description

A healthy and delicious alternative to traditional cakes, made with spaghetti squash as the main ingredient.

Ingredients

1 medium spaghetti squash (about 2 lbs)
2 eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)

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Instructions

Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
Place squash halves cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
Let squash cool slightly, then use a fork to scrape out the strands into a bowl.
Add eggs, Parmesan cheese, parsley, garlic powder, salt, and pepper to the squash. Mix well.
Heat olive oil in a skillet over medium heat. Form squash mixture into small patties.
Cook patties for 3-4 minutes per side until golden brown and crispy.
Serve warm with your favorite dipping sauce.

Notes

For extra crispiness, press the squash strands in a clean towel to remove excess moisture before mixing.
These cakes can be frozen after cooking and reheated in the oven.
Try adding other herbs like basil or oregano for different flavors.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizer/Side Dish
Method: Baking/Pan-frying
Cuisine: American