Tuesday, October 18, 2011

spaghetti squash cakes

weather's getting chilly. it's been windy. getting lots of these flowers lately:

i love this season for so many reasons. cosmos and zinnias are in full bloom. leaves are falling. apples and cider, halloween decorating, i could go on and on. oh, one of the most important things is squash! of course!

i'm not sure what my favorite squash is. i had so much zucchini over the summer that i am kind of sick of it. but it's still a favorite. pumpkin is awesome in desserts. but i think it's a toss between acorn squash and butternut squash.

last night i roasted a spaghetti squash. i am still new to it so i just scooped some into a bowl and had it with earth balance, salt and parmy cheeze. it was delicious. but i still have some leftover. even after making these:

this was real simple. i just heated some oil in a pan and squished a few scoops into patties with a fork. i let them brown for about 10 minutes on each side, then plated. love it!

i'll be making these again tomorrow. but i'm thinking they need something extra, like an herb of some sort. any ideas as to what goes nicely with spaghetti squash?


  1. Those patties sound like a great idea! :) One of the ways I made my spaghetti squash recently was with Earth Balance, thyme, and nutritional yeast.

  2. I second the thyme. That is one of my favorite herbs--it pairs perfectly with *almost* everything. Love how you put these into cakes too. I've never tried that before. Very clever :)

  3. I gave you an award :)

  4. Oh I really like this idea. Like potato pancakes but so much healthier. I will be making this - so glad you stopped by my blog :)