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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

Method

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.

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Characteristics

Brunch Nut Free Vegetarian

Nutritional Facts Per Serving

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