Spaghetti Squash + Quinoa Cakes

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

Spaghetti Squash + Quinoa Cakes

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