Spaghetti Squash, Spinach & Bacon Cakes with Jalapeño-Parmesan Sour Cream
1. Pierce spaghetti squash several times on each side with fork to vent. On large microwave-safe plate, heat squash in microwave oven on high 8 to 10 minutes or until squash feels slightly soft when squeezed, turning once halfway through cooking. Cool 15 minutes.
2. Meanwhile, heat bacon in microwave oven as package directs; cool and crumble. In small bowl, stir jalapeño, sour cream, 1 tablespoon lemon juice, cheese, ¼ teaspoon each salt and black pepper until well combined. Makes about ¾ cup.
3. Cut squash lengthwise in half and remove seeds. Shred squash with fork into spaghetti-like strands into large bowl. Add spinach, bacon, and remaining 1 tablespoon lemon juice, and remaining 1½ teaspoons salt and ½ teaspoon black pepper. Place breadcrumbs on plate. Form squash mixture into eight (3-inch) cakes; press lightly into breadcrumbs so crumbs adhere.
4. In 2 batches, in large skillet, heat 3 tablespoons oil over medium-high heat. Add 4 cakes; cook 8 to 10 minutes or until golden brown, turning once halfway through cooking. Repeat with remaining oil and cakes. Serve cakes with sour cream mixture.
- 29 g Fat
- 8 g Saturated fat
- 34 mg Cholesterol
- 1428 mg Sodium
- 34 g Carbohydrates
- 5 g Fiber
- 10 g Protein
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Nutritional Information
- 29 g Fat
- 8 g Saturated fat
- 34 mg Cholesterol
- 1428 mg Sodium
- 34 g Carbohydrates
- 5 g Fiber
- 10 g Protein
Directions
1. Pierce spaghetti squash several times on each side with fork to vent. On large microwave-safe plate, heat squash in microwave oven on high 8 to 10 minutes or until squash feels slightly soft when squeezed, turning once halfway through cooking. Cool 15 minutes.
2. Meanwhile, heat bacon in microwave oven as package directs; cool and crumble. In small bowl, stir jalapeño, sour cream, 1 tablespoon lemon juice, cheese, ¼ teaspoon each salt and black pepper until well combined. Makes about ¾ cup.
3. Cut squash lengthwise in half and remove seeds. Shred squash with fork into spaghetti-like strands into large bowl. Add spinach, bacon, and remaining 1 tablespoon lemon juice, and remaining 1½ teaspoons salt and ½ teaspoon black pepper. Place breadcrumbs on plate. Form squash mixture into eight (3-inch) cakes; press lightly into breadcrumbs so crumbs adhere.
4. In 2 batches, in large skillet, heat 3 tablespoons oil over medium-high heat. Add 4 cakes; cook 8 to 10 minutes or until golden brown, turning once halfway through cooking. Repeat with remaining oil and cakes. Serve cakes with sour cream mixture.