• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ร—
    Home / Breakfast & Brunch / Egg Dishes
    No ratings yet

    Gluten-Free Spaghetti Squash Cakes with Poached Eggs & Harissa

    By Alanna Taylor-Tobin on Oct 18, 2014 (updated Sep 21, 2024) / 105 Comments Jump to Recipe

    These savory, gluten-free spaghetti squash cakes starts with garlic-infused roasted spaghetti squash laced with chives and coriander. Topped with spinach, harissa, and poached eggs, they make a a simple one-dish meal. From Smitten with Squash by Amanda Paa. 

    delicious Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free}

    Lately, I've noticed something odd: my tastes are changing. I suppose this is a sign of my getting older growing up, but I find myself preferring a cheese plate over a slice of chocolate cake, and struggling to find wines that are dry enough for my liking. I was the kid who squirreled candy away in her room, lived for ice cream, and dreamed of one day becoming a pastry chef. I'm the cookbook junkie who flips to the back of prospective purchases to make sure the dessert section is ample enough, the person who secretly believes that people who claim to lack a sweet tooth are actually aliens from another planet devoid of chocolate.

    top down shot of spaghetti squash

    I still like the regular post-prandial nibble of good chocolate (and am currently obsessed with this milk chocolate caramelized crisp rice bar from Charles Chocolate), and there is still plenty of baking happening in my kitchen, but I find myself cutting back on sugar more and more; not because I feel I should, but because too much is a turn off.

    spaghetti squash

    It's all very odd.

    liquid going into bowl
    bowl

    When my friend Amanda, creator of HeartBeet Kitchen and author of Smitten with Squash, asked me to share a recipe from her new book, I was surprised to find myself pulled toward not only a savory recipe, but one made with the least sugary of the winter squash varieties: spaghetti squash: spaghetti squash cakes. (Though to be fair, the recipe still contained the word "cake.")

    Spaghetti squash are oblong, yellow vegetables containing fibrous strings reminiscent of pasta. They have more water and less sugar than their starchy brethren. For this reason, I've always passed them by.

    top down shot of ingredients

    But Amanda's tantalizing recipe promised a better way with spaghetti squash. The squash is halved and roasted with garlic, squeezed of liquid, and mixed with a rice flour and egg batter laced with toasted coriander and chives. The batter is pan-fried into delectable little spaghetti squash cakes. To finish, top with wilted spinach, cilantro, harissa, and a poached egg. Heaven for breakfast, lunch, or dinner.

    squash in bowl

    When I first roasted the squash, it was delicious that I had a hard time not devouring it all before it could make it into spaghetti squash cakes. Seasoned simply with salt, pepper and olive oil and infused with roasted garlic, I would have gladly eaten all three pounds in one sitting. I exercised restraint, however, and soldiered ahead.

    I'm very glad I did. These gently spiced spaghetti squash cakes do not disappoint.

    griddle cake mix

    Amanda is one of the kindest souls I know, and her generosity of spirit comes through in her writing. Reading through this book, you can tell you're in the hands of a capable chef and teacher, one who takes the time to explain things thoroughly, and adds little touches to her recipes to make each one shine.

    Here, toasted coriander, chives, and parmesan combine in the batter to build flavor. Spinach and cilantro lend freshness along with their myriad nutrients. Store-bought harissa adds a bit of kick, and a poached egg turns it into a one-dish meal that works as well for brunch as it does for dinner.

    top down shot of griddle cakes in skillet
    griddle cakes in skillet

    I'm happy to say that through this recipe, spaghetti squash and I have reconciled our differences. I no longer resent it for lacking the sweetness of kabocha, the rich texture of butternut, or the cute rotundity of pumpkin. Spaghetti squash, you're alright.

    side shot of Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free}

    Another thing that's alright? This book, whether or not you have a sweet tooth. Each recipe features winter or summer squash used in an innovative way, from refreshing salads to decadent desserts. All recipes are gluten-free, and many are vegetarian or vegan.

    Other sweet and savory recipes I have my eye on are:
    Stuffed Squash Blossoms with Burrata and Capers
    Decadent Zucchini Brownies with Chocolate Buttercream
    Maple Cardamom Zucchini Snack Cake
    Vanilla Bean Butternut Apple Crisp
    Delicata, Spinach, and Chickpea Red Curry

    overhead shot of Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free}
    Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free} on plate

    More Winter Squash Recipes:

    • Roasted Delicata Squash with Brown Butter, Pomegranate & Pistachio
    • Roasted Delicata Squash Rings with Miso Butter
    • Brown Rice Bowls with Delicata Squash, Tofu & Miso Butter
    • Stuffed Butternut Squash with Millet, Kale & Mushrooms
    • Roasted Delicata Squash Chickpea Cauliflower Curry
    • Roasted Stuffed Poblano Chiles with Cheesy Butternut Quinoa + Pepita Crema {Gluten-Free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this spaghetti squash cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Savory Spaghetti Squash Cakes with Poached Eggs and Harissa

    Print Recipe Pin Recipe
    A savory, gluten-free griddle cake recipe made with garlic-infused spaghetti squash laced with chives and coriander and topped with spinach, harissa, and poached eggs for a simple one-dish meal.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 55 minutes minutes
    Servings: 4 servings

    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
    Prevent your screen from going dark

    Instructions

    Roast the squash:

    • Position a rack in the center of the oven and preheat to 375ºSprinkle the squash lightly with salt and pepper. Lightly oil a rimmed baking sheet and place the squash cut-side down. Tuck a garlic clove under each squash. Roast the squash until strands pull away from the skin and are al dente, 25-30 minutes. Let cool, reserving the garlic. Use a fork to gently scrape up the strands. Measure out 3 cups and set aside the rest for another use (such as putting in your face).
    • Place the squash strands in the center of a clean towel, roll it up, and wring out the liquid.

    Make the batter:

    • In a small skillet set over a medium flame, toast the coriander, shaking the pan occasionally, until it smells toasty, 1-2 minutes. Cool, then grind with a mortar and pestle or a clean spice or coffee grinder.
    • In a large bowl, mash the roasted garlic cloves, then whisk in the egg. Add the squash strands, chives, coriander, flours, Parmesan, and 3/4 teaspoon salt, and stir to combine. The mixture should hold together, but still be a little wet and sticky. If it's too wet, add 1 tablespoon brown rice flour at a time until it holds together. (I added an additional 4 tablespoons.)

    Cook the cakes:

    • In a large skillet set over a medium flame, add enough ghee or oil to the pan to form a thin film, a couple tablespoons or so. When it shimmers, drop 1/4 cup portions of batter in the pan, spacing well apart, and flatten each into a disk. Cook for 4-5 minutes on each side, until golden and cooked through. Remove to a plate and repeat with the remaining batter.

    Poach the eggs:

    • Fill a skillet with 2 inches of lightly salted water and bring to a boil. Crack the eggs into 4 separate small cups or bowls. Add the vinegar to the water, reduce the heat to hold the water at a bare simmer. Holding a cup close to the surface of the water, slip in an egg. Repeat with the remaining eggs, placing them well apart. Cook for 4 minutes for a medium poach. Slip a slotted spoon under each egg to make sure they aren't sticking to the pan, and remove to drain on paper towels.

    Serve the cakes:

    • Top one or two cakes with a smear of harissa, a bit of spinach and cilantro, and a poached egg. Drizzle with olive oil, chives, pepper, and a pinch of flaky salt if you like, and repeat with the remaining ingredients. Serve immediately.

    Notes

    Adapted from Smitten with Squash by Amanda Paa.
    Amanda's recipe originally calls for a gluten-free flour blend that contains xanthan gum. I played fast and loose with the flours and nixed the gum, as written here. Feel free to make this with Cup 4 Cup flour, which Amanda used to test her recipes. If gluten isn't an issue for you, trade the flours here for 3/4 cup all-purpose.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 375kcalCarbohydrates: 44gProtein: 14gFat: 17gSaturated Fat: 6gCholesterol: 222mgSodium: 413mgPotassium: 486mgFiber: 6gSugar: 8gVitamin A: 1675IUVitamin C: 11mgCalcium: 192mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    half finished plate

    You might also like...

    Gluten-FreeVegetarianFall
    « Huckleberry Lemon Verbena Tea Cake (Gluten-Free)
    Moist & Tender Quince Cake (Gluten-Free) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy โ†’

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. T. Nel says

      January 16, 2025 at 9:54 am

      I donโ€™t really need the recipe to be GF, can I use regular flour? I desperately need some ideas for spaghetti squash and these sound lovely!

      Reply
      • Alanna Taylor-Tobin says

        January 22, 2025 at 5:49 pm

        I think that should work fine. Please let me know how you like them!

        Reply
    « Older Comments

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy
    • Banana Muffins with Oat & Almond Flour (Gluten-Free)

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    You might also like...

    Footer

    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    You might also like...

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required