Baked Spaghetti Squash & Kale Cakes

Spaghetti Squash and Kale Cakes
Serving Size: 2 Prep Time: 55 minutes Cook Time: 40 minutes Cooking Temp: 400°F

½ spaghetti squash, roasted and shredded

½ cup kale, ribs removed and roughly chopped

¼ cup fresh coriander leaves, chopped

1 small onion, finely chopped

2-3 garlic cloves, finely chopped

1 Thai chili, finely chopped

2 tablespoons oat flour

1 tablespoon ground flaxseed

Salt to taste (start with about ½ teaspoon and then adjust)

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

1/8 teaspoon red chili powder

Juice of half a lime

Oil for greasing the baking sheet

  1. Preheat oven to 400°F
  2. Cut squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side to stabilize the half. Place the half, cut-side up on a foil lined baking sheet. Season and coat to your liking. We recommend with a little olive oil and salt and pepper. Roast in oven for about 45 minutes or until they are fork tender. Shred squash with a fork when cooled.
  3. While squash is cooking, chop kale, coriander leaves, onion, thai chili and garlic cloves
  4. Grease a baking sheet with oil.
  5. In a large mixing bowl, mix all ingredients with the exception of the oil.
  6. Form mixture into cakes (about 2.5 inches in diameter) and place on oiled baking sheet. Drizzle each with olive oil.
  7. Cook in oven for 20 minutes, then flip cakes and rotate tray and cook for another 20 minutes.
  8. Serve with your favorite topping. We enjoy these cakes with a Greek yogurt, pesto dip.
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