Simple Spaghetti Squash Cakes & The Casual Veggie e-Book Release

 

The big day is FINALLY here! The e-cookbook The Casual Veggie is officially available for sale today!!! <— insert party emojis here

If you’re just stopping by, let me fill you in. I’ve been collaborating with a group of 45 other talented food bloggers to create a veggie-inspired e-book featuring 166 delicious recipes. I’m absolutely floored at the end result of this cookbook and feel incredibly honored to be part of such an fantastic project. It’s THAT great of a book!

 

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Let’s get down to the specifics, shall we?

  • The book caters to a wide range of diets and cooking styles, ranging from vegan, to gluten free, to paleo— with the primary goal of showing you new and exciting way to eat more vegetables!
  • 29 different vegetables are featured (one chapter for each), each beginning with detailed information on how to store, prep, and cook each one, as well as nutritional information.
  • The e-book is formatted for use on a electronic device, contains links to each contributor’s website for quick reference, AND allows you to jump to each recipe from the table of contents. Talk about SUPER user friendly!
  • The recipes can be printed with or without the photos.

 

If you’re interested in purchasing this fabulous e-book, just click on this link to be directed to our sales page with all the details and instructions. The cost of the e-book is $18.

 

The Casual Veggie Drinks & Appetizer Party // pumpkin & peanut butter

 

Simple Spaghetti Squash Cakes // pumpkin & peanut butter

 

As part of our official Launch Party today, the contributors and I are hosting a Blog Hop, featuring autumn-themed drinks and appetizers. At the bottom of this post, I’ve included all the photos and links to the other contributor’s blogs so you can check out some of their fall-inspired sips and bites.

 

Simple Spaghetti Squash Cakes // pumpkin & peanut butter

 

I guess we should talk about my appetizer now? Whew, too much to talk about today! But anyways, these spaghetti squash cakes. Ohhh you delicious-little-delicate-cakes, you. They’re light, crispy, comforting, and oh-so-simple to throw together. I promise! Just pop that spaghetti squash in the microwave for 10 minutes, scrape, mix in a few ingredients, and fry. It’s that simple.

Every time I buy a spaghetti squash now, I have a hard time making anything else. I’m so addicted to these cakes that I can’t even imagine making that squash any other way. I like to top my cakes with a little avocado cream— it adds the perfect tangy element to these super savory cakes. Feel free to use yogurt, sour cream, or any other topping your heart desires.

 

Simple Spaghetti Squash Cakes // pumpkin & peanut butter

Simple Spaghetti Squash Cakes // pumpkin & peanut butter

Simple Spaghetti Squash Cakes

Serves 8 cakes
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Appetizer, Snack

Ingredients

  • 1 spaghetti squash
  • 3 cloves of garlic, minced
  • 1.4 cup whole wheat flour (or gluten free flour)
  • 1/2 tsp black pepper (or more)
  • 1/2 tsp salt
  • 4 tbsp olive oil

for the avocado cream

  • 1 avocado
  • handful of cilantro leaves, chopped
  • squeeze of half a lime
  • salt and pepper to taste

Directions

Step 1
Using a large knife, poke spaghetti squash about 10-12 times all the way around the squash. Place spaghetti squash on a paper towel, then cook in the microwave for 10-11 minutes. The squash will start making steaming noises while it’s cooking (that’s ok). You will be able to press it with your fingers when it is done. ***Note: this is the quickest way to cook spaghetti squash, but you can also roast it (which takes about an hour)
Step 2
When spaghetti squash is done, cut it in half the long way and let it cool for a few minutes. Make sure you wear oven mitts when you cut it in half… it is HOT!
Step 3
Once the spaghetti squash is cool enough to work with, scoop out the seeds and throw away. Use a fork to shred the spaghetti squash into string like pieces. Keep shredding until all of the inner part of the squash looks like a big bowl of thin spaghetti. Throw away the skin and place “strings” in a large bowl. Mix the squash with whole wheat flour, salt, pepper, and garlic.
Step 4
Heat a large saute pan on the stove with 2-3 tbsp of olive oil. Make sure the olive oil has coated the bottom of the pan. Scoop ½ cup of the spaghetti squash mixture onto the saute pan (I usually get about 3-4 of these on the pan at once) and let it sizzle on one side, usually for about 4-5 minutes. When one side looks crispy, flip them over and do the same on the other side. The cakes are done when they are crispy and golden on each side.
for the avocado cream
Step 5
Throw an avocado, salt, pepper, cilantro, and lime juice into your food processor and let them blend until creamy. Top each of your cakes with a dollop and go to town!

 

Check out all the other contributors in our link party:

pumpkin madelbrodt // a tasty mess

pumpkin apple wontons // cooking up clean 

bacon wrapped brussels sprouts // family for health

pumpkin kale smoothies // fitful focus

guacamole deviled eggs // hola jalapeno

butternut squash and sauerkraut pizza with fizzy pumpkin punch // parsley and pumpkins

paleo pumpkin hummus // primal health with jean

simple spaghetti squash cakes // pumpkin & peanut butter

pesto stuffed mushrooms // real simple good

sweet potato casserole muffins // the weekly menu

veggie pita pizza bites // toaster oven love

lemongrass ginger barley tea // vermillion roots

roasted beetroot with crisp chickpeas // where is my spoon?

sparkling pear ginger cocktail // will cook for friends

 

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a commission. This helps to put food on my table and on the blog!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

29 Comments

  1. I don’t even think these would make it to my plate they would just head directly to my mouth 🙂 Perfect for a party but I could see eating them for breakfast with a little cinnamon yogurt or dinner with a curry sauce. Thanks for such a great simple recipe for one of my favorite squashes!

    • Mmmm love the idea of adding a curry sauce!! I’m definitely going to try that next time!

    • That’s a great idea! I think they’d be delicious with applesauce!

    • They’re so delicious 🙂 Can’t wait to try your pesto stuffed mushrooms!

  2. Wow, the cakes look so yummy, I wish I could find spaghetti squash more often around here, it is not quite so popular as the hokkaido or butternut. But I will pin this for the very first spaghetti squash I will be able to get. 🙂

  3. Oh my goodness, this recipe looks amazing. What a creative way to change up spaghetti squash, I have to make these! Also, congrats on the book!!

    • Thanks Lizzy! They’re seriously addictive— like I can’t stop making them!

  4. I love spaghetti squash, but never knew you could cook it in the microwave. Such a great idea! It takes forever in the oven, and I bet the results are exactly the same. I can’t wait to try it, and these little cakes look like the perfect thing!

    • It’s SUPER easy! Once I learned how to cook them in the microwave, that was my go-to way!

  5. Since I do not use any flour, would nut flower(from the blender) work as well? Also, in serving these as appetizers, do they need to be kept warm, and how would it be best to do that? Can’t wait to try these!

    • I think it would! Or many chickpea flour— do you use that? I would definitely keep them warm– probably in a warm oven (around 250 degrees F). Hope they work out well!!

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