These little cakes seem light and are custardy and are delicious! Even a squash hater can enjoy these tasty vegetable cakes.The Spaghetti Squash Potato Cakes are something different that’s easy to prepare.

Ingredients for about 14 small servings

2 cups spaghetti squash – (To Cook – piece with fork all over, place in pan with about 1/2 inch  water cover and cook at 350 f degrees for about an hour or fork tender. When cool cut in half – scrape out seeds and seed membranes, then scrape out spaghetti)

1 sweet onion – shredded

5 small wax potatoes – washed (you will shred into the onions and mix in)

1 garlic clove – shredded

1/4 cup scallions – sliced thin

2 Tablespoons fresh dill – chopped

4 XL eggs

1/4 cup heavy cream

1/2 cup flour

1 teaspoon baking powder

2 teaspoons kosher salt or sea salt

1 teaspoon black pepper

1/4 teaspoon cayenne

non stick spray – canola or vegetable

Directions

Set the oven to 350 degrees F.

Pull out the 12 count muffin pan and place cupcake liners in pan(s) The recipe might make about two extra vegetable cakes)

In a large bowl add the shredded onions.

Shred the potatoes one at a time and mix threw the onions so they don’t brown. Repeat till your done with potatoes.

Add the spaghetti squash and mix well.

Add garlic, scallions and dill mix well and set the large bowl to the side.

In a small bowl add eggs, cream, flour, baking powder, salt peppers and mix well

Pour out the liquid from the small bowl into the large bowl and mix well.

Using a 1/4 cup scoop or a utensil of a similar size scoop out mixture into each muffin cup. (you might have about two extra to make the 14 servings)

When your done use your non stick spray and spray the top of pan so if the cakes run over they won’t stick.

Place your pan in a 350 degree F oven and in 20 minutes the cakes should be done.

Let them cool some before serving.

Delicious anyone would like them.