Sunday, January 27, 2008
Spaghetti Squash Cakes
These are the creation of a seasoned Weight Watchers blogger, Roni. Click here for her site and original recipe of these cakes. I had never used spaghetti squash and if you haven't either, watch Roni's instructional video on the same web site. It's really easy and pretty cool the first time! Here's my version, which made 14 cakes. My husband and I decided it's a good idea for a side dish or light lunch but not really a main course at dinner. That being said, we did enjoy them and you can pretty much add anything you want!
6 egg whites
3/4 cup whole wheat flour
1 large ~ 3 lb. spaghetti squash (about 4.5 cups)
1/2 bunch scallions (green onions), diced
1/2 red pepper, diced
3 cloves garlic
salt & pepper to taste
Cook the spaghetti squash. I put fork holes all around it and microwaved it for 20 minutes. When it was done, I cut it in half, scooped out the seeds and soft insides, then shredded it with a fork into a bowl (watch her video, you'll see how easy it is!). While it was cooking, I diced the onions and pepper and whisked together the egg and flour to form the mixture. Then, grate the garlic into the flour mixture and add in the rest of the ingredients. Combine together so that the mixture coats everything. Heat a pan, coated with cooking spray, and spoon the cakes into it, cooking each about 3-5 minutes on each side until lightly browned. Enjoy with your favorite condiment (we used ketchup and BBQ sauce) or alone.