For Dipping Sauce:

3/4 Cup Maynonaise

3/4 Cup Sour Cream

1/2 Cup Parmesan Cheese- Grated

2 Tablespoon Horseradish

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

Salt and Pepper To Taste


1 Spaghetti Squash

Olive Oil

Salt and Pepper to Taste

2 Onions – Sliced

1 Tablespoon Dried Parsley

2 Egg

2 Cups Panko Bread Crumbs

In a small bowl mix together all dipping sauce ingredients together, chill.

Preheat oven to 350 degrees.

Wash and dry squash thoroughly, slice squash in half length wise.  Scoop out seeds then place on cookie sheet or baking pan.  Brush the entire inside of both squash sides with olive oil, then season with salt and pepper.  Bake open side up, for about 1 hour, or until squash is tender when pricked with a fork.

Meanwhile; take onions with a drizzle of olive oil in a frying pan and cook on medium stirring often, until onions are soft.

Once squash is cool enough to handle scrap flesh out of skin with fork.  Place into bowl with cooked onions,  season with parsley, salt and pepper.  Mix in eggs that as been beaten.

Take squash mixture and form small pancakes, dip into bread crumbs to coat each side.

In a large frying pan with a drizzle of olive oil on medium low heat, fry cakes until  browned and crispy on both sized.  Drain cakes on paper towel.  Serve with dip.  Enjoy!

Makes about 25-30 mini cakes

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