Global Veg » A Culinary Journal

Spaghetti Squash Rosti


Spaghetti squash is truly one of nature’s wonders. Imagine a vegetable, when cooked, that yields the most delicate spaghetti like strands. Nature, in its innate wisdom, created a healthy, low carbohydrate and low calorie substitute for pasta.


When I found this small, bright yellow squash in the grocery store the other day, it reminded me of springtime and easter eggs.  Definitely a welcome feeling on to have on a cold February day.

Normally, squash is only accepted in my house in sweet recipes (zucchini bread, pumpkin bread, pumpkin pie….you get the picture). I knew this squash was the perfect one to finally gain acceptance in a savory form.


Roasting the squash and scooping out the strands is always a rewarding process with spaghetti squash.

I slightly modified my recipe for crispy potato patties with pomegranate and cilantro chutney. Instead of potatoes I used the spaghetti strands. I added the cilantro and some green onions into the patties and pan roasted them like hash browns, which are always welcome here.

Easy, crispy and flavorful!


Spaghetti Squash Rosti


  1. 1 small spaghetti squash
  2. 2 tablespoons gram/chick pea flour
  3. 1 teaspoon garam masala
  4. 1/4 teaspoon ground cayenne
  5. a small bunch of cilantro, finely chopped
  6. 2 tablespoons of chopped green onions (optional)
  7. salt to taste
  8. 2 tablespoons olive oil


  1. Preheat the oven to 375°F.
  2. Cut the squash in half and remove the pulp/seeds.
  3. Place the haves, cut side down on a baking sheet.
  4. Add about a 1/2 cup of water to the pan.
  5. Bake for 45 minutes.
  6. Remove the squash from the oven.
  7. Gently scoop out the spaghetti like strands with a fork.
  8. Add the remaining ingredients (except olive oil) and mix well.
  9. Form into small patties and set aside in a tray.
  10. Heat a skillet with the olive oil.
  11. When hot, add the patties to the skillet.
  12. Cook until crispy on both sides (flip and cook both sides).



  • Elizabeth Varadan - These look delicious. I love spaghetti squash but never thought of using it this way. And I love potato patties. But these are so much healthier!ReplyCancel

  • Rose Martine - Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂ReplyCancel

Your email is never published or shared. Required fields are marked *