When I first started growing, and therefore, cooking, spaghetti squash I went with the conventional wisdom and cut the squash in half, lengthwise.
Spaghetti squash are hard and challenging to cut, especially as my cleaver is not long enough to cut the big ones in one stroke.
It occurred to me that cutting them in rings would be much easier.
I had a careful look at the cut, cooked squash and I realized that the strands do not go lengthwise but are circular. By cutting the squash in half the long way one is cutting all of the strands in half…. twice. Cutting the squash in rings results in longer strands.
I just googled the problem to see if the rest of the world has actually looked at the inside of a cooked spaghetti squash. Apparently not, as almost every recipe / site I looked at still said to cut it lengthwise.
They are wrong.
Depending on the size of my squash I cut it into 3rds or 4ths widthwise, although for faster cooking one could cut it into 2″ (5cm) rings. It’s also much easier to scoop the seeds out of rings.
I cooked mine in my Instant Pot for 7 minutes, quick release, which was perfect. I let it cool before handling.
The directions are also given for standard oven roasting. Times may vary depending on size.
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Spaghetti Squash Patties
Spaghetti squash are usually large (from my garden they are). I cook the whole, cut-up squash and use it over 3 or 4 days. These are our new favorites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- Method: Skillet
- 7oz (200gr) cooked spaghetti squash, about 2 cups
- 1 egg, beaten
- 3 tbs bread crumbs
- 2 tbs grated Parmesan cheese
- 2 tbs Dijon-style mustard
- 1 tbs olive oil
- Cut squash in half, or thirds, or fourths, widthwise, and remove seeds.
- To cook squash in Instant pot:
- Cook on high pressure for 7 minutes. Release pressure and remove squash.
- To cook in oven:
- Place in a baking dish. cover, and bake for 45 minutes at 400F, until the flesh is fork tender.
- When cool enough to handle scrape out the squash strands. Refrigerate the unused portion for another day.
- Squash Patties:
- In medium bowl lightly beat egg.
- Add bread crumbs, Parmesan, mustard and mix well.
- Add squash and mix well.
- Heat large nonstick skillet over medium heat with 1 tbs oil.
- Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
- Sauté 10 minutes, or until starting to brown.
- Turn them and sauté other side the same.
- Remove and serve.
You can substitute other, shredded winter or summer squash, and very the seasonings. This is a flexible recipe.
Cooking time assumes cooked squash – which adds 10 – 50 minutes, plus cooling time.
- Serving Size: 1/2 recipe
- Calories: 206
- Sugar: 3.6 g
- Sodium: 606.5 mg
- Fat: 11.9 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 15.1 g
- Fiber: 2 g
- Protein: 7.1 g
- Cholesterol: 96.6 mg
Keywords: spaghetti squash, squash patties
I have 3 spaghetti squash left. 3 hit the compost earlier this week.
We’re getting there…
On another note – for those wondering if my bookshelves are empty now:
I managed to fill in the gaps on the big ones with gardening books:
Sadly, I had a stack of 30 paperbacks I wanted to get rid of and they were missed by all of us loading up the car.
Well – the car was full when they left, so probably just as well.
I guess they’ll go in next year’s sale.