Spaghetti Squash, like pumpkin, acorn, and butternut squash, is a winter squash and member of the cucurbitaceae—or gourd family. Winter squash is among the vegetables highest in carotenoid antioxidants that fight oxidative damage and lower inflammation. Though considered a “starchy” vegetable by some, it has a low glycemic index and is an excellent source of pectin, a type of dietary fiber that slows sugar release into the bloodstream. Because winter squash is a rich source of an array of vitamins, including vitamins A, C, E, K and B-complex, think of it as your winter multi-vitamin and enjoy every day. Best of all squash can be stored for up to 6 months in a cool (50°-60°F), dark and dry place.
Spaghetti Squash Cakes with Crispy Sage
(15-20 small patties)
1 medium spaghetti squash (approx. 2+ lbs)
1 cup gluten-free rolled oats, ground into flour (or use oat flour)
4 cloves garlic
1 green onion, with green tops
1 tsp. sea salt
½ tsp. cracked black pepper
¼ cup nutritional yeast (substitute 2 ½ oz. Pecorino Romano cheese, grated)
1 organic egg, beaten
1 bunch sage, about 30 large leaves, divided
coconut oil or ghee
Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub with a little oil, sprinkle with salt and pepper and place in the oven, cut side up and cook for about 1 hour, until you can easily pierce the squash with a fork. Remove from oven and let cool slightly. Using a fork, scrape out all flesh and place in a large colander over the sink or a bowl to drain.
In a food processor, grind oats until you have a rough flour. Add 12 sage leaves, garlic, salt, pepper and pulse to combine. If using nutritional yeast, add at this time and pulse with the other ingredients.
Squeeze any remaining liquid out of the spaghetti squash and place in a large bowl. Stir in the oat mixture. Add to bowl the egg and cheese (if not using nutritional yeast and added above), green onion and fold to combine. A kind of dough should start to form as the ingredients come together. Take a small amount, roll into a ball and flatten into a patty shape – if the patty stays together they are ready. If they are too dry, add a little water, one tablespoon at a time until they hold. If they are too wet, add a little more oat flour. Form all the cakes before you begin.
Heat a skillet over medium heat and add tablespoon of oil. When hot, add the cakes and cook until golden on one side, then flip. Alternatively, you can cook these in a 375°F oven for approximately 10-15 minutes on each side.
Serve with fried sage leaves (see below), Leftover cakes will keep in the fridge for several days or can be frozen, thawed and heated.
Crispy Sage Leaves: To fry sage, heat a couple tablespoons of coconut oil or ghee in your pan. When hot, add 6-8 sage leaves at a time, fry for 10-15 seconds, transfer with a fork to paper towels, and sprinkle with sea salt immediately.
*Recipe adapted from www.mynewroots.org