Spaghetti Squash Patties (Edit recipe)

Here’s the thing…I often love the idea of spaghetti squash more than I enjoy the vegetable itself. I like it for the first few bites, then the texture largely becomes unappealing. Yet I buy the vegetable again and again, hoping to reinvent it in a way that keeps it interesting for me. This time, I decided to make some patties! They’re wonderful on their own or with some chimichurri (or any other savory sauce) drizzled on top.

20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	70
Fat:	2 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	5 g
Sodium:	26 mg
Fiber:	5 g
Sugars:	3 g
Calculated for total recipe.

by Pooja Parikh

Serves: 4-5

Ingredients

1 whole Spaghetti Squash, (small; or 1.5-2 cups spaghetti squash strands)
2 whole Eggs
1/2 cup Coconut Flour
1 Tbsp Primal Palate Adobo Seasoning
Extra Virgin Olive Oil, as directed
Sea Salt
Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°F.
Slice spaghetti squash in half, scrape out the seeds, then rub 1-2 teaspoons olive oil into each half and sprinkle with salt & pepper.
Place onto a lined cookie sheet and bake in oven for 40 minutes, or until the top feels soft/you can easily insert a fork through the skin.
Once cool enough to handle, use a fork to scrape the strands out of the spaghetti squash halves, and measure 1.5-2 cups strands into a medium-sized bowl. (Alternatively, you could roast/steam/microwave your spaghetti squash according to your own preferences, then use 1.5-2 cups of the strands for the patties.)
In a small bowl, crack the eggs, being careful to not leave any shell behind, and whisk them gently to scramble.
Add eggs to the spaghetti squash, along with coconut flour and Adobo seasoning and use your hands to mix until fully incorporated.
Form the dough into balls then press down with your hands to form patties. This recipe will make approximately 15-16 patties.
Heat a skillet on low heat (low heat is important here because it will allow the patties to cook through and brown without burning).
Add 1 Tbsp olive oil, then add patties to the pan, cooking until browned on both sides (about 4-5 minutes per side). Carefully flip the patties to ensure they don’t fall apart. You’ll likely cook the patties in 3 batches of 5 at a time. Be sure to add 1 Tbsp olive oil to the pan for each new batch.
Serve! Try not to eat them all in one sitting.

Notes

These patties will keep in the refrigerator for up to 1 week. If you don't have Primal Palate Adobo Seasoning, feel free to use your own spice blend; just adjust salt as necessary to taste.