Sundried Tomato Spaghetti Squash Patties by Cassie Autumn | Mealz

Sundried Tomato Spaghetti Squash Patties

3 Servings

10 min Prep, 20 min Cook


Allergy Friendly


The most delicious root vegetable cakes: egg free, dairy free, flourless, gluten free, and totally easy. I topped mine with fresh cilantro guacamole!

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Cooking Stages

    • 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!

Nutrition Facts

Serving Size 108 g

Amount Per Serving
Calories 25.7 cals1%
% Daily Value*
Kilojoules 109.3 kJ1%
Fat 0.3 g0%
Sodium 101.9 mg4%
Carbohydrate 5.4 g2%
Protein 1.4 g3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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