I love the idea of spaghetti squash but for some reason it’s hard to find the time to actually cook it at home. Thankfully, after a week of sitting on our counter, the one I recently picked up from the store was still good. Instead of our usual goto preparation, I decided to try making these cakes. They tasted great, but were a bit time intensive to make and my “batter” turned out crumbly, even after chilling it for several hours in the refrigerator. I don’t know that I’ll add this to our weekly rotation, but for a special occasion, I’d definitely consider making them again.
Some notes
- We didn’t have spinach, so I used frozen chopped kale instead. I steamed in a small nonstick pan. I added about 1 tbsp olive oil and 1/2 large clove garlic, chopped – heated for a minute. Then I added the frozen kale (about 1.5 cups) and covered for about 6 minutes until the kale was soft.
- My batter was crumbly. I think adding another egg might help, or more cornmeal. I also didn’t follow the order of including ingredients in the mix, and that may have been why the texture was off.
- We used grapeseed oil to fry the patties. The more oil in the pan, the better they cook up.
Spaghetti Squash + Quinoa Cakes
