Kale, Cilantro and Spaghetti Squash Cakes

Adapted from Lindsay Love


1 spaghetti squash, cut lengthwise 
1 cup kale, ribs removed and roughly chopped   
1/4 cup cilantro, chopped
2 small-medium shallots, minced
2 garlic cloves, minced
1 egg
1/3 cup flour (gluten free or oat flour for a gluten free version)
1 tablespoon ground flaxseed
1/4 teaspoon fine grain sea salt
1/2 teaspoon baking powder
1/4 teaspoon ancho chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional) 
neutral oil for greasing baking pan (grapeseed works the best here)
Avocado sriracha sauce: 
1 ripe avocado, pitted
2 tablespoons cilantro
3-4 tablespoons extra virgin olive oil (more or less depending on how creamy you want it) 
1 tablespoon apple cider vinegar
1 medium shallot (or ~2 tablespoons chopped red onion) 
1 teaspoon sriracha sauce
salt to taste
~3-4 tablespoons water, to thin consistency



Preheat oven to 400° and line a rimmed baking sheet with parchment paper. Cut the squash in half, lengthwise and scrape out the seeds. Brush the flesh with olive oil and place face down onto the baking sheet. Bake for 35-40 minutes until knife-tender. Remove squash from oven and let it cool to room temperature (about 30 minutes). This is a good time to prep the rest of your ingredients)

Preheat the oven back to 400°.  Once the squash is cool, use a fork to scrape the flesh into long strands. One half at a time, place the scraped squash strands into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl and repeat with the other half.  Place chopped kale, cilantro, shallots and garlic in the bowl with the squash and mix until thoroughly combined.  Add egg and combine once more. set aside

In a separate bowl, combine the flour, ground flaxseed, salt, baking powder, chili powder, cumin and cayenne (if using). Pour the dry ingredients into the kale and squash mixture, and mix. Set aside.

Oil a large-rimmed baking sheet. Using a 1/4 cup measure, pack it almost to the top and press the cake mixture into the cup measure to make compact. Turn measure over and tap out onto the palm of your hand. Place on oiled baking sheet, use the back of the measure, or your fingers, and press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mixture until you have 10 cakes.

Place baking sheet in the center of the oven and bake for 20 minutes, rotating halfway through. At the end of 20 minutes take cakes out of oven and flip them over to brown the other side. Place back in the oven for 5 additional minutes. Remove from oven and place on a cooling rack. Let the cakes cool for about 5 minutes, or eat them at room temperature.  Top with avocado sriracha sauce and garnish with cilantro.

Store in an airtight container in the refrigerator for up to 5 days.


Place all ingredients in a small food processor and blend until desired consistency. You may need more water depending on how thin you want the sauce.