Spaghetti Squash Patties with Creamy Mustard Sauce

Spaghetti Squash Patties with Creamy Mustard Sauce

Every now and again you see something in the grocery store and ask yourself “what would you do with that?” For me, a spaghetti squash was that something. For those of you that do not know what a spaghetti squash is, it is squash that when you rake it with a fork, comes out like noodles. In other words, a low-carb alternative to noodles. I started this dish by roasting the spaghetti squash in the oven. This step can be done a day in advance, so next day all you have to do is to assemble the patties and fry them in the pan. I roasted spaghetti squash with a little bit of thyme and nutmeg and then combined the squash noodles with garlic, green onions, parsley, a little bit of lemon juice and Pecorino Romano cheese. I served spaghetti squash patties with creamy mustard sauce and a side green salad. Perfect dish for lunch or light dinner.

Spaghetti Squash Patties with Creamy Mustard Sauce

Squash Patties (inspired by several recipes)


  • 1 medium spaghetti squash ( ~ 2.2 lbs)
  • 1/2 teaspoon dried thyme
  • Pinch nutmeg
  • Olive oil, for drizzling
  • Salt and pepper
  • 1 green onion, sliced
  • 1/4 cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1/4 cup Pecorino Romano cheese, grated (you can use Parmesan cheese as well)
  • 1/3 cup chickpea flour (start with 1/4 cup and add more as needed); you can use oat flour or bread crumbs for this recipe
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • oil for frying


  1. Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly drizzle the flesh with olive oil and season with thyme, nutmeg, salt and pepper. Roast in the oven, cut-side up for about 50 minutes or until you can easily pierce the squash with a fork.
  2. Remove spaghetti squash from oven and let cool slightly. Using a fork, scrape out all flesh and transfer the squash “noodles” to a strainer to drain any excess liquid.
  3. Place your squash in a large bowl and add sliced green onions, chopped parsley, grated cheese, chickpea flour, minced garlic, lemon juice, egg, salt and pepper and mix just until incorporated. Let the batter rest for 15 minutes in the refrigerator.
  4. In a large skillet, heat 2 tablespoons of olive oil until shimmering.
  5. Scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a patty. The mixture should hold a patty shape. If it doesn’t, add 1 tablespoons more of chickpea flour. If they are too dry, add a little water, one tablespoon at a time until they hold.
  6. Fry over medium heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3-5 minutes per side.
  7. Transfer the cooked patties onto a paper towel-lined plate. Repeat with the rest of the patties.
  8. Serve with creamy mustard sauce (recipe below) and green salad.

Creamy Mustard Sauce (adopted from “Salad Samurai“)


  • 1/2 cup unroasted cashews
  • 1/2 cup hot water
  • 1/4 cup whole grain mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon minced shallots
  • 1/2 teaspoon salt


  1. Soak the cashews in the hot water for 30 minutes. Then pour into a blender (including the soaking water) and blend until very smooth. If you have a high-powered blender like Vitamin, no soaking required.
  2. Add the remaining ingredients and pulse until creamy and smooth. Use within 2 days.

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