Meatless Monday? Meatless Tuesday? Make it Meatless Whatever-Day-Of-The-Week-You-Want. Did you know that the meat industry is the most polluting industry out there? I’m not going vegetarian anytime soon, but I think that its good to cut back on meat and have some meatless days thrown in there. Also, eggs are a protein-eous substitute and great on pretty much anything… But these spaghetti squash cakes especially. Enjoy with some red pepper soup and you’ve got yourself a warm and cozy fall meal!
Spaghetti Squash Cakes with Poached Eggs (via The Bojon Gourmet)
Ingredients
For the cakes:
1 medium spaghetti squash (about 3 pounds), halved and seeded
olive oil, as needed
fine sea or kosher salt
black pepper
2 large cloves garlic, peeled
3/4 teaspoon coriander seeds
2 tablespoons finely chopped chives
1 large egg
1/4 cup + 2 tablespoons brown rice flour
1/4 cup sweet white rice flour (mochiko)
2 tablespoons tapioca flour
1/3 cup grated Parmesan cheese
ghee or sunflower oil, for frying the cakes (as needed)
For the poached eggs and garnish:
1 tablespoon rice vinegar (or another neutral vinegar)
4 large eggs
1 cup lightly packed spinach leaves, washed and spun dry
a few handfuls cilantro leaves, washed and dried
a few tablespoons of store-bought harissa
For full directions, head on over to The Bojon Gourmet!
Roasted Red Pepper SouP (via Plaid Fox, recipe by The Merry Thought)
Ingredients
2 red bell peppers
2 carrots, peeled
olive oil
freshly ground salt & pepper
2 cloves of garlic, minced
1 ½ teaspoons onion powder (or substitute half a small diced onion)
1 teaspoon dried basil
½ teaspoon dried thyme
dash or two of cayenne pepper
4 cups chicken broth
1 can diced tomatoes, drained (use fire roasted tomatoes if desired)
2 cups gouda cheese, shredded
½ cup heavy cream
2 tablespoons cornstarch, if desired for a thicker soup
For full directions, head on over to Plaid Fox!
Yum! I’m not a huge squash fan, but this sounds and looks delicious! I really want to try a bunch of new recipes this season and I’m adding this to the list! Thanks for sharing!
Me too! I think plopping an egg on top definitely helps 🙂 Thanks for stopping by Natalie!
I love spaghetti squash but find it hard to locate where I live. I might have to check out the farmers markets in autumn to see if I can make these, but that means I have to wait until next year! 🙁
Hope you can find it! If not, you could try this recipe that uses just any type of squash (like acorn)!
Thank you so much for that link! I can get other types of squash at the supermarket quite easily so hooray for squash cakes 🙂
deliciousness!!! i love poached eggs on absolutely everything 🙂
Me too! We always make a delicious pasta recipe with poached eggs every Winter so I’ll have to share that soon!
I also love poached eggs on everything. But that roasted red pepper soup… I have to make it. I’m a sucker for soups!
Me too – we started a tradition of making a soup every Monday night last Fall. We continued through the summer, it’s fantastic! They’re great because you can make them the weekend before and have them ready to eat whenever you need…
YUM. For some reason I love eggs more during non-beakfast meals. Maybe I’ll make this for dinner tonight. 🙂 Thanks for sharing!
Ooh tell me how it goes!
Some lovely recipes and now I am hungry!
Yum! Always love a good recipe! Thanks for sharing kevin 🙂