Savory Spaghetti Squash Fritters with Poached Eggs

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Confession: I just discovered spaghetti squash.

I know some of you superwomen out there have been using it forever as a pasta substitute. You were right, and it is heavenly, but I have to tell you that there is something even better to be had in the leftovers...

I was on my way back from a long run at the gym when I started thinking about lunch. We had gorged on spaghetti squash, marinara and ground turkey the night before, so I knew I had some leftovers. It seemed like a decent plan.

...but really, who wants to eat regular old leftovers?

I was still in the car when I realized I could make something even better with my bowl of spaghetti squash. Throw that spaghetti squash in a pan with some paleo flour, egg white, and nutritional yeast - oh, and don't forget the garlic - and you get something that is restaurant-worthy. You know, like a good restaurant.

These fritters? Each one is a savory, cheesy, goody with a crispy exterior and a warm, textured, cheesy inside. Soak it in the warm yolk of a soft-poached egg and it cannot be beat.

Savory Spaghetti Squash Fritters with Poached Eggs
Servings: 2
Total time using fresh spaghetti squash: <90 minutes
Total time using leftover (cooked) spaghetti squash: <15 minutes
Ingredients for Savory Spaghetti Squash Cakes:
  • 2 garlic cloves, minced
  • 1 tbsp egg whites (1 egg white)
  • 2 tbsp almond flour
  • 1 tbsp coconut flour
  • 1 tbsp parmesan or nutritional yeast (use nutritional yeast to make this recipe dairy free)
  • 1.5 cups spaghetti squash, cooked and stringy
  • 2 tbsp coconut oil (or your cooking oil of choice)
Ingredients for Poached Eggs:
  • 2 eggs
  • 1 tbsp rice vinegar (optional)
  • Water
Directions to cook and prep spaghetti squash (skip this step if you are using leftovers or already prepared stringy spaghetti squash):
  1. Preheat your oven to 400 degrees.
  2. Poke spaghetti squash 4 times with a fork or knife to allow for air to escape.
  3. Place on an aluminum or parchment lined pan and bake for 60-70 minutes, until the outside can be much more easily pierced with a fork.
  4. Remove from oven and let cool enough that it can be handled. 
  5. Cut in half length-wise, then scoop out the seeds and discard.
  6. Use a fork to remove the flesh and use for the recipe. Flesh should come out nice and stringy, like angel-hair pasta!
  1. Combine garlic, egg white, flours, parmesan/nutritional yeast, and spaghetti squash in a bowl and mix well. Divide in two and roll into balls.
  2. Heat coconut oil over high heat in a covered skillet until melted. 
  3. Place both cake balls in the oil and use a thin spatula to flatten them to be about half an inch thick. Cover and cook for 3 minutes.
  4. (Optional directions for adding poached eggs: While cakes are cooking, fill a sauce pan with 2 inches of water and boil. Add rice vinegar, lower to a light simmer, and use a small cup or ramekin to slowly slip each egg into the water. Wait for 3 minutes for soft poached eggs, then use a spoon to remove)
  5. Reduce heat, remove the cover, and flip both cakes using the thin spatula. Re-cover and return to high heat for an additional 2-3 minutes.
  6. Remove from heat and top with poached eggs.

1 comment:

  1. Mmmm! I discovered spaghetti squash last year and made it a few times, but have been wondering about others ways to prepare it. I love the addition of the egg. Me + running eggs are BFFs these days.


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