Spaghetti Squash Curry Rosti
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- 1
- large spaghetti squash (about 4 lb/2 kg)
- 2
- green onions, finely chopped
- 2
- cloves garlic, minced
- 2 tsp
- curry powder
- 10 mL
- ½ tsp
- each salt and pepper
- 2 mL
- 1
- egg, beaten
- ½ cup
- all-purpose flour
- 125 mL
- ¼ cup
- canola oil, divided
- 60 mL
- ½ cup
- plain Greek yogourt
- 125 mL
- 2 tbsp
- finely chopped fresh cilantro or parsley
- 30 mL
Directions
Step 1
Trim top and bottom from squash. Using knife or good quality vegetable peeler, carefully remove rind and scoop out seeds; discarding both. Shred flesh of squash on coarse side of box grater or grater blade on food processor (approx. 4½ cups/1.125 L shredded squash.) Spread shredded squash over clean kitchen towel. Roll towel, with squash enclosed, into a "log". Twist to squeeze out excess moisture; discard liquid.
Step 2
Transfer squash to large bowl. Mix with green onions, garlic, curry powder, salt and pepper. Stir in egg; sprinkle in flour. Stir until mixture holds its shape when mounded. Scoop into 16 equal portions; form each into 3-in. (8-cm) diameter patties on work surface or platter.
Step 3
Preheat oven to 425°F (220°C). Meanwhile, heat 1 tbsp (15 mL) oil in large non-stick skillet set over medium heat on stove. Cook patties, in batches, about 2 min. per side, until lightly browned. Add remaining oil to skillet as required. Transfer browned patties to parchment paper-lined baking sheets.
Step 4
Bake 10 to 12 min., or until tender. Serve rosti with a dollop of yogourt and sprinkling of cilantro or parsley.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 280
- Fat:
- 17 g
- Saturated Fat:
- 2 g
- Carbs:
- 26 g
- Fibre:
- 3 g
- Sugar:
- 6 g
- Cholesterol:
- 26 mg
- Protein:
- 7 g
- Sodium:
- 350 mg