Spaghetti Squash, Spinach & Bacon Cakes with Jalapeño-Parmesan Sour Cream
Active Time: 25 minutes
Total Time: 45 minutes • Serves: 4
1 spaghetti squash (about 2 to 2-1/2 pounds)
1/2 (2.1 ounce) package Schnucks fully cooked bacon
1 small lemon
1/2 cup Schnucks sour cream
2 tablespoons Schnucks grated Parmesan cheese
1/2 jalapeño chile pepper, seeded, if desired, and finely chopped (about 1 tablespoon)
1-3/4 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/2 (10-ounce) package Schnucks frozen chopped spinach, thawed and squeezed dry
1 cup plain breadcrumbs
6 tablespoons extra virgin olive oil, divided
1. With long-tined fork, pierce spaghetti squash several times on each side to vent. On microwave-safe large plate, cook squash in microwave oven on high 8 to 10 minutes or until squash feels slightly soft when squeezed, turning once halfway through cooking. Cool 15 minutes.
2. Meanwhile, cook bacon in microwave oven as package directs; cool and crumble. From lemon, squeeze 2 tablespoons juice. In small bowl, stir sour cream, cheese, jalapeño, 1/4 teaspoon each salt and black pepper and 1 tablespoon juice until well combined. Makes about 3/4 cup.
3. Cut squash lengthwise in half and remove seeds. With fork, shred squash into spaghetti-like strands into large bowl; add spinach, bacon and remaining 1 tablespoon juice, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Toss squash mixture with fork until well combined. Place breadcrumbs on plate. Form squash mixture into eight (2- to 2-1/2-inch) cakes; coat both sides of cakes with breadcrumbs, pressing lightly so crumbs adhere.
4. In 2 batches, in 12-inch skillet, heat 3 tablespoons oil over medium heat. Add 4 cakes; cook 8 to 10 minutes or until golden brown, turning once halfway through cooking. Repeat with remaining oil and cakes. Serve cakes with sour cream mixture.
Each serving: about 440 calories, 29 g total fat (8 g saturated), 34 mg cholesterol, 1428 mg sodium, 34 g carbohydrate, 5 g fiber, 10 g sugars, 10 g protein
Use 1/2 cup measuring cup to help form the cakes.
For a healthier, vegetarian version, omit the bacon and replace sour cream with nonfat Greek yogurt to save 70 calories, 7 g total fat (4 g saturated), 31 mg cholesterol and 110 mg sodium.