I'm childishly in awe of spaghetti squash. It's almost magical how the squash so easily shreds into pasta-like strings. I can imagine an infomercial with a very loud and aggressive host displaying the wonders of the squash and me, all wide-eyed and open-mouthed, gasping, "Wow! That really works! Looks just like spaghetti! I'm really amazed"!
Like substituting mashed cauliflower for potatoes, spaghetti squash can be a great substitute for pasta, a perfect bed for just about any sauce. Like mushrooms, the squash happily accepts the flavor of whatever you choose to marry it with.
Still, I don't make either of these substitutions very often because Mr. Rosemary remains a purist. (One of the reasons I love him, of course.)
When I have one of those "experimental whims" I'm likely to test them out only for myself. If they're a hit, I might share them. But usually, they're not. Usually, I get a "Not bad."
These squash patties met with that half-hearted blessing, too. Me? Loved them. But I love curry. I love its lightly smoky sweetness. (I found a recipe for curry and cardamom cookies from The Spice House that I'm determined to make for Christmas.)
This is not, however, an easy- to-do weeknight kind of dish. It takes time to cook the squash. Takes time to shred the said cooked squash. Time to mix the patties and time to cook them. The good news is that they can be frozen without losing anything. Just a warm-up either on the stove top or in the oven, and they're ready again.
Spicy 'Sketti Squash with Cilantro Yogurt Sauce
4 cups cooked spaghetti squash
2 beaten eggs
1/4 cup chopped onion
1/2 cup all purpose flour
1 tablespoon curry powder
Combine all ingredients and mix till well-combined.
Heat a small amount of olive oil and a tablespoon of butter in a skillet over medium high heat. Drop squash mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden brown. Serve with the cilantro yogurt sauce.
Cilantro Yogurt Sauce
1 1/2 cups plain Greek-style yogurt
3/4 cup finely chopped cilantro
4 tablespoons lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne pepper
Stir all the ingredients together, adding salt to taste. Chill to let flavors blend. Bring to room temperature before serving.
I love the simplicity of this dish Rosemary. I remember the first time I ever saw spaghetti squash. I was in awe too, and to be quite honest, I still am. I can't wait to give this dish a try.
ReplyDeleteI just loved the curry, Karen!
DeleteWhat a pretty presentation Rosemary. I'm fortunate my husband is very experimental, but I have a couple of friend's spouses that are all meat and potatoes men. At least your husband will give it a try.
ReplyDeleteSam
He's a pretty good guinea pig, Sam. I'm pretty lucky.
DeleteWhat a gorgeous patty my friend truly I am sick of eating burgers possessed by potato ;)
ReplyDeleteCheers
Choc Chip Uru
These make a really nice side dish, too -- or a whole meal for me somedays!
DeleteThese look so good! please post about your mac and cheese with lobster; sounds decadently yummy; thanks for your visit.
ReplyDeleteRita
Next post, Rita . . . Promise.
DeleteI am not a huge squash fan, but I ADORE spaghetti squash! Your fritters sound amazing, Rosemary!
ReplyDeleteI liked them with the curry, Lizzy, but I'd like to try them with different spices, too. (You don't like zucchini?!?)
DeleteI am a sucker for anything squash! These patties are right up my alley!
ReplyDeleteI didn't as a kid (I'll be kind to young people) but I love any kind of squash now!
DeleteI love spaghetti squash too. My mom used to make it for us...and it was always my favorite. These patties look like an excellent twist on a family classic. Thank you for sharing!
ReplyDeleteI never had spaghetti squash growing up, Monet. (Must have taken too much time!) These patties are a fun twist.
DeleteYou're right about the spaghetti squash patties not being weeknight quick. But could the squash be cooked and shredded the night before and then made into patties quickly? Also, the cilantro yogurt sounds like it would be perfect for topping salmon fillets or other quickly cooked fish. I'll have to give that a try!
ReplyDeleteYou're right, too, Terry -- anything you can do ahead, I'm all for. I hate to sit down to eat exhausted! (Even though I love cooking!) This is worth it.
DeleteSquash patties? Those sound so good! And your photos are absolutely gorgeous.
ReplyDeleteThanks, Beth. The squash patties are a great way for me to cut down (a little, anyhow) on carbs.
DeleteWhat a great idea! I am always looking for tasty spaghetti squash recipes and this looks like a winner!
ReplyDeleteI like these patties, too, Amy. Even though they're both "squash" I think these have a meatier texture than zucchini patties.
DeleteOh how I love how you added the cilantro yogurt to dip these in, Rosemary! I can just taste it from here! I hope that you are having a lovely Christmas season!
ReplyDeleteCiao,
Roz
I'm still on the fence about using much cilantro, Roz, but it was perfect with these. BTW, I love your new "Deliciously Italian" group board on Pinterest. Thanks for starting!
DeleteRosemary, these little patties are gorgeous but really loving the cilantro dip. MMmmmmmmmmmm!
ReplyDeleteMe, too, Hester. Cilantro is growing on me. (Must be like Scotch, an "acquired" taste!)
DeleteI'm also amazed by this kind of squash! These look pretty darn tasty!
ReplyDeletePretty funny being this grown up and still in awe of a vegetable! You should have seen me the first time (last Weekend!) that I opened a pomegranate!
DeleteThe patties look great, especially with yoghurt on top. Spaghetti squash doesn't seem to be as common in Australia, or maybe I just haven't been paying attention. Would love to play with it someday though!
ReplyDeleteAh, yes, playing with food . . . that's how all this started, right, leaf?
Deletelove squash patties! and that cilantro yogurt sauce looks fab, rosemary. :)
ReplyDeleteWhat made these special to me was the curry, kale . . and the cilantro just seemed the right go-along.
DeleteThis is brilliant, can't wait to try them, I must invite my daughter over though because she will go bonkers over these!
ReplyDeleteI hope your daughter likes them, Marie, as much as I enjoyed your roasted vegetable torte . . .
DeleteWhat a great way to use Spaghetti Squash. At first I thought they were potato pancakes (latkes) but this is even better. How fun! I'll have to try this.
ReplyDeleteThey are like latkes, Vicki. I had fun making them. BTW, I made a vegetable torte over the weekend, and I looked at your pastry covered one . . . I opted to go "naked" but next time, it will be swathed in dough!
DeleteCount me in Rosemary. Spaghetti squash is the only squash my mom enjoyed so subsequently the only squash I new growing up.
ReplyDeleteLucky you, Val! It must have just taken too long to cook, 'cause we never had it growing up!
DeleteHow lovely to come across something savory! Love the curry in it and the yogurt dip is the perfect accompaniment. Merry Christmas, Rosemary! May your days be merry and bright!
ReplyDeleteThanks, Claudia . . . you're the best. A great cook, a caring and thoughtful person. The best combination. Merry Christmas to you, too!
DeleteDropping by to wish you and your family a very Merry Christmas and the best of new years.
ReplyDeleteSam
And a happy ne year to you, Sam!
DeleteI completely love spaghetti squash too--the color and texture are fabulous. What a great use for this veggie!
ReplyDeleteI love it, too!
DeleteSquash patties sound delicious. And the cilantro yogurt is a perfect addition.
ReplyDeleteI just love this recipe Rosemary, especially the cilantro yogurt! How creative! I pinned it for you under my board on Pinterest, "Eat Your Veggies" with proper credit to your blog. This way I'll know I've got your recipe to return to instead of trying to hunt for it! It's a winner! I wish you the best of new year's dear friend!
ReplyDelete