These cakes can be enjoyed solo, or they pair well with friends and family. Recommended: listening to an amazing playlist while making. –Liana Robberecht, Calgary chef and culinary artist
| 1 c | cooked spaghetti squash |
| ½ sm | white onion sliced thin, rinsed in cold water, pat dry |
| 1 | egg |
| 2 | green onion, fine chopped |
| 1 T | garlic powder |
| 1 T | dried tarragon |
| 2 T | chopped parsley |
| ¼ t | baking powder |
| ¾ c | flour |
| dash | salt |
Mix squash, all seasonings and the egg together. Add the flour and baking powder. Divide mixture into ten soft balls.
Heat sauté pan with small amount of oil, drop each ball into the pan, leaving space to flatten them. Cook for approximately 2-3 minutes. Turn over cook for another 2-3 minutes. Remove and season.
Makes 10 cakes.
Maple Buttered Squash
| 1 c | cooked diced roasted butternut squash |
| ½ c | butter |
| ½ c | maple syrup |
| pinch | salt |
| ½ t | lemon zest |
In a heated sauté pan, add butter and squash. When the butter has melted, add maple syrup. Heat until simmering, add lemon zest amd a pinch of salt, pour over squash cakes as desired.