Saturday night, my husband and I went out to dinner at a fantastic vegetarian (and mostly vegan) restaurant called Cafe Sunflower. Everything I have ever eaten there is DELICIOUS! As an appetizer, we ordered spaghetti squash cakes with a creamy caper tofu coulis. UMM YES PLEASE!! Because I unfortunately can’t eat at this restaurant every single night of the week, I decided to make my own version of these cakes at home, except that instead of topping them with the coulis, I made a tomatillo salsa instead. I doubted that the deliciousness of these cakes could be replicated, however, I have to say, I was very pleased with my version!! Makes 10 cakes.
- 1/2 spaghetti squash
- 1 cup cooked polenta
- 2 T canola oil
- 2 T all purpose flour
- 1/2 t salt
- 5 tomatillos
- 1/2 cup cilantro
- Juice of 1/2 lime
- 1/4 t salt
For the cakes:
1. Scoop seeds out of 1/2 of spaghetti squash.
2. Spray flesh of squash with cooking spray and place face down on microwave safe dish and microwave for 12 min until flesh is soft and scoopable.
3. Cook about 1/2 cup dry polenta in 1 cup water to end up with 1 cup cooked polenta.
4. Heat a griddle to 375 and spray with cooking spray. (This could be done in a frying pan as well).
5. Once spaghetti squash has cooled enough to touch, use a fork to scoop the strings of squash out and put them in a large mixing bowl.
6. Use a potato masher to roughly smush the squash strings. It should still be stringy – you’re going for shorter strings, not mashed potato style.
7. Add to the squash the polenta, salt, flour, and oil and mix until combined.
8. Using your hands, grab a hunk of the squash mix and flatten to about 1/4 in thick and 4-5 inch wide circular patties.
9. Place patties on griddle and let cook 4-5 min. each side until cakes are starting to brown.
10. Move cakes to a plate and let cool for a few minutes so that cakes will firm up a bit.
For the salsa:
1. Preheat oven to 350.
2. Cover a baking pan with aluminum foil and spray with cooking spray.
3. Hull tomatillos and remove the outer skin/shell.
4. Roast tomatillos for 12-15 min until they start to brown.
5. Cut tomatillos into small enough pieces to fit in your food processor and remove the tough part that was attached to the stem.
6. Process tomatillos and cilantro together.
7. Add lime juice and salt and stir to combine.
8. Top cakes with tomatillo salsa and enjoy!