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Spaghetti Squash Patties

Serves: 2 | Prep time: 10 minutes | Cooking time: 50 minutes | Cooking Skills: Moderate

"This recipe is high in Vitamin C & A, which are great antioxidants that you need during the winter. You could also use butternut squash or sweet potato. It is important not to overcook the squash or it'll become too soft and difficult to make patties with (if this happens, don't panic! - just add some more oat flour or butternut to the mix to firm it up)."  Tash x

Ingredients

1 spaghetti squash (butternut will work too)
2tbsp sunflower oil
1tbsp water
¼tsp za'atar
1 spring onion
30g finely chopped leeks
4g grated ginger
3g fresh coriander
1tsp ground flax seed
10g gluten free oat flour
1tsp coriander, finely chopped
2tbsp sunflower oil

Dressing:
3tbsp tahini
5tbsp water
Juice of 1 lemon
Pinch of Himalayan salt

    Instructions

    1. Pre-heat oven to 175 deg C /350 F
    2. Cut the spaghetti squash into quarters. Scoop the seeds out and drizzle with 1 tbsp of sunflower oil. Space out onto a baking tray and bake in the oven for 30 minutes or until soft.
    3. Once the squash has softened, remove from the oven and allow to cool so you are able to touch it. Scoop out the insides with a fork - this keeps the ‘spaghetti’ strands intact (if using butternut you will need to work a little harder to get the 'spaghetti strands' don't worry if it mashes too much). Transfer to a bowl.
    4. Finely chop your leeks and sauté for 2 minutes in 1/2 tsp sunflower oil and 1tbsp water.
    5. Slice the spring onion on an angle and add to the squash with the leeks, zatar, grated ginger, chopped coriander, ground flax seed and ground coriander. Mix together with the oat flour (you can make your own oat flour by blending gluten free porridge oats in any good blender) and put into the fridge until completely cooled.
    6. You can make the dressing while the squash mixture is cooling by putting all the ingredients into a small bowl and whisking together with a fork – if it looks like it is curdling just keep mixing and it will come together into a smooth creamy dressing. If it is too thin just add more tahini and if too thick, add a splash more water.
    7. Heat the rest of the sunflower oil in a pan. Make palm sized patties with the squash mixture and carefully put them into the pan once it is hot. Leave to sear for about 2 minutes on each side until golden. Be careful with them as they are delicate! Remove from the pan and serve with a green salad and the tahini dressing.

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