Spaghetti Squash Cakes with Fried Sage

Spaghetti Squash Cakes with Fried Sage

Spaghetti Squash Cakes with Fried Sage

Serves 2 

For the Fried Sage 

2 tablespoon butter 

8-10 sage leaves

Heat the butter in a small saucepan over medium heat, and line a plate with paper towels. Once hot (the sage will sizzle when it makes contact), carefully add the sage leaves one at a time (I like to have kitchen tweezers on hand for this). Fry for 10-15 seconds, turning if necessary, then transfer with tweezers or a fork to the lined plate and lightly season with salt immediately.

For the Squash Cakes 

1 small or ½ larger spaghetti squash (approx. 1 ½ lbs or 690 grams)

65 grams flour, plus more as needed

2 cloves garlic, minced

2 tablespoons yellow onion or shallot, minced 

6 sage leaves, finely chopped 

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 egg, beaten

30 grams finely grated parmesan or pecorino romano cheese (optional)

High-heat cooking oil (avocado or grapeseed) 

Preheat your oven to 400°F and line a baking sheet with parchment paper. 

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place on the prepared baking sheet, cut side up. Roast for 30-40 minutes or until a fork can easily pierce the flesh but it is not soggy. Remove from the oven and set aside to cool. Using a fork, scrape out all the flesh and add to a colander over the sink or a bowl to drain off excess liquid, squeezing gently occasionally.

Meanwhile, combine flour, garlic, onion or shallot, sage, salt, and black pepper in a medium bowl and mix to combine. Add the squash, egg, and cheese. Mix everything together to combine and form a rough dough, adding more flour if the mixture is too wet to hold when formed into a flattened disc, and a little water if it is too dry. Form 8-10patties and arrange on the parchment paper-lined baking sheet. You can cook them immediately or refrigerate until you are ready to do so. 

Once ready to cook the cakes, heat a large skillet over medium heat and add 1 tablespoon high-heat oil. When oil is hot and shimmering, add the cakes and cook 3-5 minutes per side or until golden brown. You may need to do this in batches, adding more oil with each batch. Alternatively, you can cook these in a 400°F oven for approximately 20-30 minutes, flipping the cakes halfway through. 

To Serve

Arrange the squash cakes on a serving dish or individual plates and garnish with fried sage leaves. Enjoy alongside a salad and some roasted vegetables and some yogurt for dipping if desired.

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