Spaghetti Squash & Spinach Cakes w/ Sriracha Dipping Sauce

Spaghetti Squash & Spinach Cakes w/ Sriracha Dipping Sauce

Spaghetti Squash & Spinach Cakes w/ Sriracha Dipping Sauce

The whole family was in town this weekend for my 4 year old’s big princess birthday bash!  I can’t believe she is 4 already.  She has a mind of her own, is so bright and funny.  I love just sitting around talking with her.  You never quite know what her mind will come up with.  My mom came early to help plan the party.  One thing is for sure.  When my mama is around, you eat well!  She brings her savvy cooking skills and whips up some wonderful meals which provides a much needed break for this mama.  I love my kitchen and cooking but having someone else take over for a week feeds my soul (and stomach).  We tried these spaghetti squash cakes from Cooking Light and they were delicious.  I wish I could say that they were my creation but I am happy to share the love with you!  Enjoy:)

Cooking Light’s October 2013 Edition

1 (2 pound) spaghetti squash

1 (8 ounce) package of baby spinach

1/2 c panko

2 Tbs grated parmesean cheese

1 Tbs minced garlic

1/2 tsp fresh cracked pepper

1/4 tsp baking powder

2 large egg whites

1 Tbs olive oil


5 tsp mayonnaise

2 tsp 2% milk

1 tsp Sriracha

1 tsp cider vinegar

Preheat oven to 425 and wrap spaghetti squash in aluminum foil.  Bake for an hour.  Remove from oven and cut lengthwise. Scrap seed out and then with fork scrape strands of squash out (should have about 4 cups).


Heat large skillet over medium high heat and add spinach to pan.  Cook until spinach is wilted.  Place squash and spinach on paper towel and squeeze to remove water.  Coarsely chop squash and spinach.  In large bowl place squash and spinach, panko, parmesan cheese, pepper, baking powder.  Toss until combined.  Beat egg whites in bowl until soft peaks form, gently fold egg whites into squash mixture.  Using 1/4 measuring cup, scoop out squash mixture and pat into 3/4 inch thick patties.  Repeat until squash mixture is gone.  Heat a large pan with olive oil over medium heat.  Add 5 patties to pan and cook for 3 minutes until browned.  Repeat until all patties are cooked.

For Dipping Sauce: Combine mayonnaise, Sriracha, milk and cider and serve with cakes.


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