I had a hard time keeping the cakes together, so I used my hands to squeeze out excess moisture and form into a patty and this helped. It was worth it because these cakes have a rich flavor and the texture is interesting.
Course: Side Dishes
- 1 spaghetti squash halved, seeds removed
- 2 tablespoons fat divided
- 2 onions halved and thinly sliced
- sea salt and freshly ground pepper
- 4 eggs
- 1 stick butter
- 1. Preheat oven to 350 degrees. Place squash cut side down on a baking sheet. Roast for 35 minutes.
- 2. Meanwhile, heat 1 tablespoon of fat in a heavy skillet over medium heat to get it started, then turn the pan down to low. Add the onions and sauté for a good 45 minutes.
- 3. When the squash is done and the onions are still caramelizing, scrape out the innards and place in a colander over a bowl. Press and/or squeeze the squash to remove some of the excess liquid. Don’t drive yourself nuts trying to get all of it.
- 4. When the onions are caramelized sufficiently, combine 1 cup of them with about 2 cups of the spaghetti squash, the other 1 tablespoon of your fat, about 1 teaspoon sea salt, pepper to taste, and the eggs.
- 5. Wipe out the pan you used for your onions, reheat on medium heat along with 1 tablespoon of fat. Drop about 1/4 cup sized dollops of the batter into the pan and cook for about 2 1/2 minutes per side, until nice and golden brown on each side and the egg cooked through. Continue to add in fat and dollops until you’ve got as many cakes as you want to eat.
- 6. Meanwhile, you can fry up some almonds like I did in a small pan to top the cakes with. Heat some oil up over medium heat and cook the almonds until they start to get a bit darker.