Spaghetti Squash Rosti


My wonderful mother, who taught me how to cook, is always on the lookout for recipes I might like. She found this on the Chew and I did my own version of it. This is great as a vegetarian main meal with a salad. We warmed up the leftovers for lunch the next day. You could add a lot of different ingredients like roasted grape tomatoes, onions or swiss chard. If you want to go vegetarian you can leave out the egg. The recipe did not call for it but I added as a binder.



  • 1 large spaghetti squash
  • 1 cup cooked Quinoa
  • 3 tablespoons flour
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon chili flakes
  • 1 egg, beaten
  • 1/4 cub bread crumbs






Preheat oven to 400ºF. Slice spaghetti squash in half lengthwise, scoop out the seeds and place cut side down in a baking dish. Add enough water to cover the bottom of the baking dish, cover with foil and bake until tender, about 30-35 minutes. Remove from the oven and allow to cool. Once cool enough to handle, shred with a fork and place in a large bowl

Add the squash, quinoa, egg, flour, bread crumbs  and chili flakes. Season with Kosher salt and freshly ground black pepper.

Spray a large sauté pan with cooking spray and heat over medium-high heat. Add the squash mixture and press into a pancake using a spatula. Allow to cook until golden brown and crisp, about 5 minutes. I covered the pan for about half the time. Place a large plate over the pan and invert the pancake onto the plate and slide back into the pan. Cook on the other side until golden brown, about another 5 minutes. Slide onto a large plate. Cut into wedges.



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