Monday, July 1, 2013

Spaghetti Squash Cakes

For our meatless Monday, I thought we would try these Spaghetti Squash Cakes. I had plenty of egg whites in the freezer and a spaghetti squash from Front Porch Pickings.  (Whenever a recipe calls for an egg yolk, I freeze the whites individually). We thought these were alright; nothing a good dose of fat and salt couldn't cure, actually, was our estimation. ;)  All joking aside, for the amount of calories you get, these were great, I think they would be an amazing substitute for English muffins in eggs Benedict. Now, I know, that is seriously upping the calories and fat, but the squash cakes would be seriously lowering the calories of the Benedict;).  We didn't dislike them, but there was no wow factor on the taste buds.  If I were going on just taste, I would give them a 2.5-3 but as they are so low calorie, they get a 3.

Spaghetti Squash Cake

 
2 egg whites
¼ cup whole wheat flour (30g)
2-3 cloves of garlic
About 1 ½ cups of cooked spaghetti squash
About ¼ cup finely diced red pepper
About ¼ cup finely diced green pepper
About ¼ cup finely diced sweet onion
Salt & Pepper
Non-stick olive oil cooking spray

Recipe and instructions and nutritional information here


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