Spaghetti Squash Rosti
Eggs benedict is one of my favourite weekend breakfasts, there is something about slicing into the egg and watching the yolk run down onto the plate that brings me endless joy. As a base for my eggs benedict I usually toast these chive and cheddar biscuits and use them in place of English muffins, but with a fridge filled with spaghetti squash I thought it was time to experiment.
I love the simplicity of rosti. Unlike fritters, which usually have a high ratio of eggs and flour to vegetables, rosti is primarily just potato, or in this case spaghetti squash. The key to getting these rosti nice and crisp on the outside is to remove as much water as possible. Strain the cooked spaghetti squash in a sieve and then squeeze it between paper towels until the majority of the moisture has been removed. I recommend keeping the patties small and flat to ensure they hold together when flipping.
Spaghetti squash is relatively tasteless, so adding Dijon mustard and cayenne gives the rosti a nice boost of flavour. I enjoy eating it with ham and a poached egg, but you could also add smoke salmon, sautéed spinach, mushroom or hollandaise sauce.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spaghetti Squash Rosti
- 1 spaghetti squash 2 cups spaghetti squash noodles
- 2 tbsp almond flour
- 1 tbsp dijon mustard
- 1/4 tsp cayenne pepper
- salt and pepper
- 1 tbsp oil
- optional toppings - poached eggs ham, sautéed spinach or smoked salmon
- Preheat the oven to 400 degrees F
- Cut the spaghetti squash in half and using a spoon remove the seeds from the center. Lightly brush the inside with ½ tablespoon olive oil and place each half face down on a parchment paper lined baking sheet. Bake in the oven for 35-45 minutes or until a fork easily pierces through the squash. Place the spaghetti squash on a plate and allow to cool
- Using a fork, scrape the inside of the baked spaghetti squash, removing the flesh in strands. Place in a sieve and firmly press down to remove as much liquid as possible.
- In a bowl combine the spaghetti squash with the almond flour, dijon mustard and cayenne pepper. Mix to ensure the spices are blended in and sprinkle with salt and pepper.
- Form the mixture into small patties approximately the size of a clenched fist and flatten until they are 1/2 inch thick. Place the patties on a plate and leave to rest in the fridge for approximately 30 minutes so they will hold together better when cooking.
- Heat the oil in a frying pan on high heat. Quickly cook the patties on one side for approximately 3-4 minutes until golden and then gently flip over. Lower the heat to medium and cook the patties for another 4-5 minutes.
- Serve warm topped with ham, spinach or smoked salmon and a poached egg for a delicious and healthy breakfast.
What a nice spin on eggs Benedict and much healthier using the spaghetti squash instead of english muffins. Perfect for those looking for a gluten free option.
Would you make the potato ones using the same ingredients?
Yes exactly, you may just need to cook the rosti a bit longer until the potato is tender.
Do you know what the nutritional information for these would be? Thanks!