Sundried Tomato Spaghetti Squash Patties
10 min Prep, 20 min Cook
The most delicious root vegetable cakes: egg free, dairy free, flourless, gluten free, and totally easy. I topped mine with fresh cilantro guacamole!
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!
Serving Size 108 g
|Amount Per Serving|
|Calories 25.7 cals||1%|
|% Daily Value*|
|Kilojoules 109.3 kJ||1%|
|Fat 0.3 g||0%|
|Sodium 101.9 mg||4%|
|Carbohydrate 5.4 g||2%|
|Protein 1.4 g||3%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|