She Strengthens

Squash Cakes with a Twist: A Flavorful Alternative to Potatoes

When it comes to cooking, it’s easy to get stuck in a rut and rely on familiar ingredients. But what if you could substitute a humble vegetable for a starchy staple? Enter the spaghetti squash, a flavorful and textured alternative to potatoes.

Roasting the Squash: The First Step

Preheat your oven to 400°F and prepare a baking sheet with a rack in the middle. Cut a small spaghetti squash (about 2-2.5 pounds) in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper. Roast the squash for 50 minutes to an hour, or until it’s fork-tender. Let it cool for at least 30 minutes before handling.

Transforming the Squash

Once the squash has cooled, scrape the flesh with a fork to create long strands. Place the strands in a large bowl and discard the skin. At this point, you can refrigerate the squash for up to a day before proceeding with the recipe.

Adding Flavor and Texture

Add cornstarch, lightly beaten eggs, toasted caraway seeds, and measured salt and pepper to the bowl with the squash strands. Stir gently with a fork to combine.

Frying the Cakes

Heat olive oil in a large frying pan over medium-high heat until shimmering. Using a 1/4-cup measuring cup, scoop a level portion of the squash mixture and carefully drop it into the pan. Repeat to make 4 mounds. Flatten each mound to about 1/2 inch thick and 3 inches wide. Fry undisturbed for 3-4 minutes, or until the bottoms are browned and crispy. Flip and fry for an additional 3 minutes.

The Perfect Accompaniment

While the cakes are frying, prepare a tangy sour cream sauce by combining sour cream, chopped chives, and freshly squeezed lemon juice in a small bowl. Season with salt and pepper to taste.

Serving and Enjoying

Serve the squash cakes immediately with a dollop of sour cream sauce on top. Pair with seared salmon for a delightful meal that’s sure to impress.