Spaghetti Squash Cakes
- U Serves 4 People
- P Prep: 00:10
- P Cook: 00:15
Nutritional Facts
per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories 160
Calories from Fat 143
% Daily Values*
Total Fat 15.89
24.45%
Saturated Fat 12.47
62.35%
Polyunsaturated Fat 0.59
Monounsaturated Fat 1.64
Cholesterol 93.00
31.00%
Sodium 149.25
6.22%
Potassium 74.75
Total Carbohydrate 2.68
0.89%
Dietary Fiber 0.55
2.20%
Sugars 1.15
Protein 3.03
Vitamin A 0.00%
Vitamin C 2.25%
Calcium 1.75%
Iron 2.75%
* Nutritional Values are estimated and may vary
³ Description
The other night I cooked a spaghetti squash for dinner and ended up with a half of squash as a leftover. I was trying to think of something different to make so I made some squash cakes. These would be an excellent hash-brown substitution for breakfast!
² Ingredients
- 2 medium Egg
- 1 cup, cooked Cooked Spaghetti Squash (Fat Not Added in Cooking)
- 4 tablespoon Coconut Oil
- 1 dash Black Pepper
- 1 dash Salt
q Directions
place 1 cup of cooked spaghetti squash in paper towels and squeeze to drain all of the liquid out. It will make them crispy when cooked. Do a few times.
loosely break apart squash after draining
mix squash with two eggs and salt and pepper
drop spoonfuls into frying pan with butter, ghee, or coconut oil
flip when golden on bottom
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