My obsession with Spaghetti Squash began after my first taste, and I’ve been playing around with different ways to use it in my cooking. I’ve used it in a baked casserole dish, added it to pasta, and in place of pasta. Then I thought of making simple delicious Patties out of it!
I wanted to keep the flavors simple in order to highlight the strands of spaghetti squash, but need to keep the patties from falling apart. After experimenting with a few different ingredients, I found the combination of spaghetti squash strands, green onions, fresh garlic, Parmesan cheese, salt, and freshly ground pepper did the trick. To add a little texture and crispiness, I decided to cover the patties with seasoned breadcrumbs before grilling them on the pan. I personally love using Olive Oil Cooking Spray to cook these because the spray allows you to cover the entire area of a pan without using much oil. You can easily make a batch of the spaghetti squash mixture ahead of time and just cook the patties when you’re ready to serve, or even store cooked patties in the fridge and reheat them as needed.
These patties are delicious! You can eat them plain (as I did the first time), or serve it with some fresh Pesto, hot sauce, or your favorite dipping sauce. The first batch I made didn’t even make it to my kids or my husband because I couldn’t keep my hands off them as they came hot off the pan. I made a second batch for my kids for lunch and they enjoyed them again. It was great to see my son holding the patties by himself without having them fall apart. I’m definitely adding this to my list of lunch items I can send with him once school starts again. After coming home and hearing about how delicious the patties were, my husband finally got to enjoy them himself with some fresh Pesto on the side.
If you’ve never cooked a spaghetti squash or are scared of picking one up, do it TODAY! I know you will love it. You can follow my easy recipe below on how to cook a spaghetti squash in the oven. Once it’s cooked and stranded, your options on how to use it are endless.
Before I leave you with the recipe, I have a few exciting things to share with all of you…
First off, I taught my VERY FIRST Cooking Class ever at the Whole Foods Market in Del Mar, San Diego!! The class was a huge success!
The class was full of people eager to learn how to cook new dishes, that made it worth every minute. Everyone absolutely loved all 3 of my dishes, and there was no food left over. I had an awesome experience and met some great people. Watching others enjoy my food and hearing them tell me they were going to make the dishes at home reinforced why I love cooking and sharing my recipes. I want to give a big Thank You to Whole Foods Market in Del Mar for the great opportunity! Also, thank you to all my readers for your support…whether it was actually attending the class, wishing me success on my Facebook Page and Instagram Page, or following me on my cooking journey. I plan on getting the 3 recipe cards from the class on my website soon, in case you want to download them.
For those of you who missed my first class, I’ve been invited back by Whole Foods in Del Mar, and will probably be teaching a class there every other month, my next one being sometime in October. I will definitely keep you updated on upcoming classes.
At the end of my class, my husband brought my kids to see me finish up and helped me pack up. He told me that my son had been excited all morning to see me cook. When I saw him, he said, “Mommy… who was your teacher for this cooking class?” I laughed and had a huge smile on my face as I said, “honey, I’m the teacher!” Although I realized he hadn’t initially grasped the notion that I was teaching the class, his excitement over the realization made my day!
Secondly, I was so excited to receive my copy of Vegetarian Times, September 2014 issue in the mail two days ago. Guess who’s recipe is featured on Page 10 of the magazine?
The recipe is featured as the Reader Recipe; you can also view the recipe on the Vegetarian Times website. I only submitted once and heard back from the edit of the magazine a few months ago saying they loved the dish and would like to feature it in the September issue. It’s a small feature, but great to see my name and recipe in such a wonderful magazine, especially one that I’ve been subscribing to for 10+ years.
Thank you for allowing me to share my exciting news with you. And now onto this delicious recipe for Spaghetti Squash Patties![subscribe_box]