Spaghetti Squash Cakes

My new favorite TV show is The Chew, on ABC. It's a lot of work keeping up with a daily TV show, but I enjoy a good food- related challenge! :)  This is a tweaked (read: healthier) version of  Michael Symon's Spaghetti Squash Fritters, I just can't deep fry! I followed his recipe, except I made "cakes" and pan fried them instead of dropping them in oil. Probably not as much fun to eat, but equally tasty.  I also cut back the blue cheese, it was a little too over-powering for me.

Ingredients:
1 Medium Spaghetti Squash (cooked and shredded)
1 1/2 Tablespoons chopped fresh sage plus whole leaves for garnish
2 garlic cloves minces or grated
2 oz blue cheese crumbles
3T all purpose flour
1 tsp salt
1/8 tsp Nutmeg
1 scallion (greens and whites) thinly sliced on the bias
1/2 tsp freshly ground pepper
zest of one orange, reserving 1 tsp (optional- I skipped this),
1 large egg
Canola oil

To prepare the squash, cut it in half and remove the seeds. Roast cut side up in a large glass pan or baking sheet for 45 minutes at 400 degrees. Let cool before shredding with a fork. Then, place squash in a dish towel and squeeze out as much liquid as possible.

Mix all the ingredients (except the oil,whole sage leaves and reserved orange zest) in a medium bowl.

Using scant 1/4c portions, form squash mix into patties.

Heat small amounts of oil (1T or less) in a large pan and cook patties until outside is crispy and brown (about 5 minutes per side). Cook in batches. Fry sage leaves, carefully, as they will pop!

Place cooked patties on a plate and garnish with salt, fried Sage leaves and reserved zest!


Spaghetti Squash Cakes