Savory Spaghetti Squash Cakes with Poached Eggs and Harissa + a Cookbook Giveaway
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.
Prep Time: 10minutes
Cook Time: 45minutes
For the cakes:
1medium spaghetti squash (about 3 pounds), halved and seeded
olive oil, as needed
fine sea or kosher salt
2large cloves garlic, peeled
2tablespoonsfinely chopped chives
1/4cup + 2 tablespoons brown rice flour
1/4cupsweet white rice flour (mochiko)
1/3cupgrated Parmesan cheese
ghee or sunflower oil, for frying the cakes (as needed)
For the poached eggs and garnish:
1tablespoonrice vinegar (or another neutral vinegar)
1cuplightly packed spinach leaves, washed and spun dry
a few handfuls cilantro leaves, washed and dried
a few tablespoons of store-bought harissa
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.
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.
Savory Spaghetti Squash Cakes with Poached Eggs and Harissa + a Cookbook Giveaway recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/gluten-free-spaghetti-squash-cakes-harissa-eggs/.