The most delicious root vegetable cakes: egg free, dairy free, flourless, gluten free, and totally easy.
Let me tell you something for all you people out there who can relate to this story in some way: last Thursday–not yesterday–I came to school late and had to park off-campus. Turns out that it’s a freaking 64 degrees outside with NO sun in comparison to how much of a sauna it seemed like the day before. School ends and guess who got lost trying to find where the car was parked……..in the rain.
I had to call my mother to drive me around to see where it was when it was actually within a 10-15 minute walking distance. How embarrassing. Praise that I did not get a parking ticket.
Anyways, now that we’ve gotten that silliness out of the way, let’s talk food. I’m pretty sure you came here NOT because you wanted to hear about my horrid parking situation, but because you were enthralled by how delicious these spaghetti squash patties look with the shrimp and the tomatoes and the guac on top. You can totally top these patties with whatever you want, but I’ve basically combined Italy (tomatoes and squash) and Mexico in one (guac and cilantro). Boom. Wizardry.
So now you know I’m not entirely an idiot. But the next time you want to drive with me, better record the address where my car is because I guarantee you that this sassy Asian lady with no sense of direction will get lost in the rain all over again. However, you’ll have to get in my car anyways if you want me to show you how to make these amazing spaghetti squash patties. Not that you should like me solely for my cooking, but we can chat over these bad boys any day.
Psh, scratch what I said before. I’m a fucking genius. Obviously.
RECIPE (will vary, but should make 3 medium patties)
- 1 whole spaghetti squash
- 1/2 cup (or more) of sundried tomatoes
- 2 tsp crushed garlic
- 1 tsp Italian seasoning
- 1/4 white onion
- Salt and pepper to taste
- Guacamole, shrimp and cilantro for garnish
- Opt: egg or whole grain breadcrumbs to bind the patties, curry powder, cinnamon, cayenne, basil, parsley, rosemary, etc.
- Preheat the oven to 350F.
- Rinse your spaghetti squash, pat dry and carefully poke each side with a fork to create air pockets.
- Cut the spaghetti squash in half horizontally (the two sides should look like bowls instead of wide baking tins).
- Microwave both “bowls” for 9-10 minutes on each side, more or less depending on how soft you want your spaghetti squash.
- While your squash is cooking, chop up your quarter onion very finely.
- Fork out the spaghetti squash from its shells, placing the insides in a large bowl.
- Measure out sundried tomatoes, onion, garlic and Italian seasoning and mix into the spaghetti squash very thoroughly.
- Form small or medium sized patty cakes with your hands and place each on a baking tray lined with sprayed aluminum foil or parchment paper.
- Bake for 8-10 minutes or until the patty cakes are firm and have held together nicely.
- Serve with desired garnishes and enjoy!
Ever find yourself lost in the rain? What are your most clever recipes?