Our Paleo Family

Spaghetti Squash “Cake”

This spaghetti squash cake was a spur of the moment creation when I was making my Creamy Salsa Chicken during my fall Whole 30. I was serving my family some rice to go with their super saucy chicken and I was feeling left out.

And the spaghetti squash cake was born. And it was delicious! That’s it hiding there under the creamy salsa chicken in all its saucy glory.

This recipe is written to serve two. By all means, you can scale it up to serve more, if needed.

I felt like I was eating something really decadent and not at all like I was missing out.

If you have spaghetti squash haters in your house, as I do, give this recipe a try the next time you get your hands on a spaghetti squash. It would be delicious with spaghetti sauce, chili or as a simple side dish with meat and veggies.


Spaghetti Squash "Cake"
Print Recipe
Servings Prep Time
2 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10-15 minutes
Spaghetti Squash "Cake"
Print Recipe
Servings Prep Time
2 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Add egg to a mixing bowl and beat well. Add all other ingredients and combine well.
  3. Grease a small baking dish, such as a pie pan, with a small amount of oil.
  4. Pour in spaghetti squash batter and spread out evenly.
  5. Bake 10-15 minutes, until firm to the touch and slightly golden.
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