Spaghetti squash is truly one of nature’s wonders. Imagine a vegetable, when cooked, that yields the most delicate spaghetti like strands. Nature, in its innate wisdom, created a healthy, low carbohydrate and low calorie substitute for pasta.

When I found this small, bright yellow squash in the grocery store the other day, it reminded me of springtime and easter eggs. Definitely a welcome feeling on to have on a cold February day.

Normally, squash is only accepted in my house in sweet recipes (zucchini bread, pumpkin bread, pumpkin pie….you get the picture). I knew this squash was the perfect one to finally gain acceptance in a savory form.

Roasting the squash and scooping out the strands is always a rewarding process with spaghetti squash.

I slightly modified my recipe for crispy potato patties with pomegranate and cilantro chutney. Instead of potatoes I used the spaghetti strands. I added the cilantro and some green onions into the patties and pan roasted them like hash browns, which are always welcome here.

Easy, crispy and flavorful!

Print Spaghetti Squash Rosti Ingredients 1 small spaghetti squash 2 tablespoons gram/chick pea flour 1 teaspoon garam masala 1/4 teaspoon ground cayenne a small bunch of cilantro, finely chopped 2 tablespoons of chopped green onions (optional) salt to taste 2 tablespoons olive oil Method Preheat the oven to 375°F. Cut the squash in half and remove the pulp/seeds. Place the haves, cut side down on a baking sheet. Add about a 1/2 cup of water to the pan. Bake for 45 minutes. Remove the squash from the oven. Gently scoop out the spaghetti like strands with a fork. Add the remaining ingredients (except olive oil) and mix well. Form into small patties and set aside in a tray. Heat a skillet with the olive oil. When hot, add the patties to the skillet. Cook until crispy on both sides (flip and cook both sides). 3.1 http://globalveg.com/2015/02/05/spaghetti-squash-rosti/ Copyright: Global Veg