Spaghetti Squash and Kale Cake
Prep Time
55 mins
Cook Time
40 mins
Total Time
1 hr 35 mins
Servings: 2 servings
  • 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. 1 Preheat oven to 400°F
  2. 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. 3 While squash is cooking, chop kale, coriander leaves, onion, thai chili and garlic cloves
  4. 4 Grease a baking sheet with oil.
  5. 5 In a large mixing bowl, mix the oat flour (made with the Lee Household Flour Mill) and all ingredients with the exception of the oil.

  6. 6 Form mixture into cakes (about 2.5 inches in diameter) and place on oiled baking sheet. Drizzle each with olive oil.
  7. 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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