Spaghetti Squash Cakes Food

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

SAVORY BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
• Sprinkle 2 tablespoons water into each squash half. Place squash, cut side down, in a microwaveable dish. Microwave on high until soft, about 10 minutes.
• Scrape out squash strings with a fork and place in a mixing bowl. Add Parmesan cheese, cream, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly. Transfer mixture to prepared baking dish. Sprinkle with shredded Cheddar cheese.
• Bake in preheated oven until browned and set, about 30 minutes.

SQUASH CAKE

Steps:

• At low speed, beat the squash, eggs, sugar and oil.
• In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
• Gradually mix together.
• When mixed, add raisins and walnuts.
• Put in tube pan.
• Bake at 350°F degrees for 1 hour.

MY BAKED SPAGHETTI SQUASH CAKES

Steps:

• follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
• place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
• preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
• use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
• chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
• using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
• place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
• top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).

SPAGHETTI SQUASH PATTIES

Steps:

• Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties.
• Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary.
• Sprinkle with salt and pepper and serve with sour cream.
• For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.

SPAGHETTI SQUASH CAKE WITH ORANGE-CREAM CHEESE GLAZE

Steps:

• CAKE:.
• Preheat oven to 350ºF.
• Coat a round cake pan with cooking spray; line bottom of pan with wax paper.
• Coat wax paper with cooking spray; set pan aside.
• Beat sugars, butter, ginger, & cinnamon until well-blended.
• Stir in milk, vanilla, & egg; beat until well-blended.
• Combine flour, baking powder, & salt in bowl; stir with whisk.
• Stir in sugar mixture & squash.
• Spoon into cake pan, spread evenly.
• Bake 35 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes.
• Remove from pan; carefully peel off wax paper.
• Spoon Orange-Cream Cheese Glaze over top.
• Sprinkle with pecans.
• GLAZE:.
• Beat cream cheese & orange rind until well-blended.
• Add sugar & milk; beat until well blended.

BAKED SPAGHETTI SQUASH

Steps:

• Wash the outside of the squash.
• Cut in half length wise.
• Scoop out all the seeds.
• spread 1 Tablespoon of butter inside each half.
• sprinkle with salt,pepper and garlic.
• Place in dish cover tightly with foil.
• Bake for 1 hour at 325 degrees.
• Uncover and use a fork to pull the squash apart starting at one edge turning it into what looks like spaghetti noodles.
• Continue to do this method all the way around the inside of the squash until you have reached the shell.
• Fluff shreds with fork when finished.
• You can eat it plain or pour spaghetti sauce over the top.
• You can also just place more veggies over the top.

SWEET AND EASY SPAGHETTI SQUASH

Steps:

• Preheat an oven to 375 degrees F ( degrees C).
• Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
• Bake until a fork pierces squash easily, about 50 minutes.
• Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.

SPAGHETTI SQUASH CAKES

Steps:

• 1. Cut squash in half. Remove seeds. Boil spaghetti squash with skin on for about 20-25 minutes or until soft enough to pull skin off easily. (mine needed 25-I don't think you can over boil) or bake for 1 hour on a cookie sheet whole at 350 degrees F. with seeds removed, scrape with a fork and place the "spaghetti" in a bowl. Set aside. Use oil in pan to saute leeks and onion until translucent. Set aside. Except for flour, mix all ingredients in a large bowl. Add spaghetti squash. Add the flour gradually and stir well until the mixture resembles thick pancake batter. It looks thick even before the flour, but add at least 1 cup more if needed. 5. Using an ice cream scoop or 1/4 cup measuring cup, scoop the batter onto fry pan or grill. When the bottom is firm, and you can see the edges are browned, flip and cook on other side. I used the smallest amount of oil I could. For the second batch, I used a non-stick spray in the pan to prevent sticking This makes 15 or so pancakes. 6. Serve with caper mayo: 1/2 cup soy or low-fat mayonnaise, 1 TBS capers,1 tsp pure maple syrup, 1 tsp lemon juice. (capers optional) Or for a vegan option: mix 1 soft, ripe avocado with 1-2 tsp maple syrup, 2 tsp olive oil, and 1/2 tsp lemon juice. Mix well until smooth.