I had half a cooked spaghetti squash left over from yesterday’s lunch. I scraped out the flesh with a fork, added herbs, seasoning and formed them in to two patties. They made the base for a delicious dinner. It’s the season for spaghetti squash. It’s delicious. Now is the time to try it if it is new to you!
Spaghetti Squash Patties Topped With Cashew Nut ‘Cheese,’ Tomato and Herbs
Ingredients
Patties
1/2 spaghetti squash, cooked
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
pinch of Himalayan pink salt
ground black pepper
several slices of firm cashew nut ‘cheese’ (for recipe, see blog dated 22 January 2022)
Tomato and Herb Relish
2 organic, ripe tomatoes
1 scallion, finely sliced
handful of fresh basil, finely chopped
handful of cilantro, finely chopped
pinch of fresh dill, finely chopped
splash of fresh lime juice
1 fresh red chilli, stem removed and finely chopped
salt and pepper to taste
Method
Scrape out the flesh of the squash with a fork and place in a bowl. Add the thyme, garlic and onion powders, salt, pepper and mix so all the spices are fully mixed through. Form in to two patties with your hands. Squeeze out the excess liquid.
Heat a ceramic non-stick frying pan to a moderate heat and place the squash patties on the pan. Cover and cook for about 5 minutes or cooked to a golden brown. Turn over and layer a couple of slices of cashew nut ‘cheese’ on top of the burgers. Cover and cook for about 5 more minutes until a golden brown.
While the burgers are cooking, chop the tomatoes, chilli, cilantro, basil, dill, and slice the scallion. Combine in a bowl and add the salt, pepper, onion and garlic powders.
Serve the spaghetti patties with tomatoes and herbs. Eat immediately!