Happy Thursday, guys! I haven’t posted a recipe in a while…I totally admit to neglecting my blog a little bit. I have been taking my 200 hour yoga certification class which I have been putting off for YEARS. But it is totally LIFE changing!! On top of that, and my other full time job and teaching yoga and being a mom and oh yeah planning a wedding…I totally put this on the back burner for a hot minute. BUT–I am back with an awesome recipe. I have never used Spaghetti Squash in this way. These babies took me back to the days of growing up eating homemade potato pancakes! These are made with cooked quinoa, spaghetti squash, kale (you can use spinach if you want), parmesan cheese, gluten free flour and eggs. So simple, yet they were soooooo delicious. Let me know what you think!!
What you will need:
- 1 Spaghetti Squash, cooked previously (I did mine a day before)
- Heat oven to 425 degrees and cut squash in half. Remove seeds and center. Spray with coconut oil and season with salt and pepper. Cook cut side down so the outside of the squash is facing up for 35 minutes or so until the squash is nice and soft and you can scrape (just to check if it’s done) the edges to see the “spaghetti”. LET COOL and then finish scraping the sides so all the “spaghetti” shows!!! After, try squeezing as much water out of the “noodles” using paper towels over the sink. You can store the spaghetti squash in the fridge for up to 5 days which helps remove the liquid in it. I waited only one day.
- 2 cups COOKED quinoa
- 2/3 Cup flour (I used Red Mill’s All purpose gluten free flour)
- 1 cup uncooked, finely chopped Kale (or whatever green you would like)
- 2 Eggs
- 1/2 cup of finely grated parmesan cheese
- 1 garlic clove minced
- Green onion for topping
- sour cream or greek yogurt for topping
- salt and pepper
- In a kitchenaid or bowl with hand mixer add the 2 eggs and beat on high for 1-2 minutes.
- Add flour and beat on medium to combine – another minute or so.
- Add spaghetti squash, quinoa, kale, garlic, and cheese and mix on medium until fully combined.
- Season with salt and pepper.
- Heat a pan on extremely high heat (the cakes will stick unless the pan in hot).
- Then add some olive or coconut oil to the pan, it should sizzle and maybe smoke just a little bit.
- Drop a large spoonful of the batter 4 times onto the pan and use a spatula to round out the shape and flatten a little bit.
- Cook 2 minutes or so, I actually preferred the outside a bit crunchy so I would leave them on for a little longer.
- Then flip, cooking additional 1-2 minutes.
- Turn heat off of the pan and allow the cakes to chill in there still cooking for another 1-2 minutes (check if they are too burnt and skip this step if you want, I preferred to do this step every time).
- Remove cakes from pan and place on plate.
- Continue process until all batter is used.
- Season with salt and pepper, garnish with the green onion and add a dollop of sour cream or greek yogurt (preferably organic!!) if you would like for a classic potato pancake flavor.
Hope you all enjoy these cakes as much as my family did yesterday. It is a great way to get some extra veggies in your diet. Here’s to a healthy and happy you, xo!