Makes:8 squash cakes
Because of its name, spaghetti squash is often treated like pasta and mixed with cheese or tomato sauce. In this recipe, I use it as a more flavorful and textured substitution for potatoes. Mix the roasted squash with toasted caraway seeds, egg, and cornstarch, then form the mixture into cakes and fry them like latkes or potato pancakes. Top the squash cakes with a simple sour cream, chive, and lemon sauce, and serve with seared salmon.
Game plan: This recipe can be prepared through the first part of step 3 and refrigerated for up to 1 day before proceeding with the rest of the recipe.
1 small spaghetti squash (about 2 to 2 1/2 pounds)
6 tablespoonsolive oil
2 large eggs, lightly beaten
3/4 teaspooncaraway seeds, toasted and lightly crushed
3/4 teaspoonkosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
3/4 cupsour cream
4 teaspoons finely chopped chives
2 teaspoons freshly squeezed lemon juice
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes to 1 hour.
Remove the squash from the oven and let sit at room temperature until cool enough to handle, at least 30 minutes. Meanwhile, reduce the oven temperature to 250°F. Set a wire rack over a baking sheet and set it aside.
Once the squash has cooled, scrape the flesh with a fork to make long strands and place the strands in a large bowl; discard the skin. (At this point the squash can be refrigerated for up to 1 day before proceeding with the rest of the recipe.) Add the cornstarch, eggs, caraway seeds, and measured salt and pepper and stir gently with a fork to combine.
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Using a 1/4-cup measuring cup and avoiding any liquid at the bottom of the bowl, scoop a level portion of the squash mixture and carefully drop it into the pan. Repeat to make 4 mounds. Using a flat spatula, gently flatten each mound to about 1/2 inch thick and 3 inches wide. Fry undisturbed, adjusting the heat as necessary, until the bottoms are browned and crispy, about 3 to 4 minutes. Flip and fry until browned and crispy, about 3 minutes more.
Transfer to the rack on the prepared baking sheet and place in the oven to keep warm. Add the remaining 2 tablespoons of oil to the pan and fry the remaining squash mixture.
Place the sour cream, chives, and lemon juice in a small bowl, season with salt and pepper, and stir to combine. Serve the cakes immediately with a dollop of sour cream on top.