Have you ever tried Carnival Squash? It looks somewhat like a large yellow and green Acorn Squash, but the inside is quite different. The fleshy walls are thicker and the cooked squash has a real sweetness to it. When it is cooled, the shell falls away from the cooked squash very easily. I love it!
So to change up the eggcakes a bit I decided to make them savory instead of sweet, and included a bit of onion in my recipe. I am sure any squash you would like to use, or even canned pumpkin would be nice in this recipe.
This makes a really large cake because the egg and egg whites fluff up so much. If you like, make 2 and share with a friend, or eat one and save the other for another time. This goes very nicely with some ham and some fruit on the side.
Savory Squash and Flax EggCakes
Makes 1 large cake
- 1 slice of white onion, chopped
- 1 egg
- 1/2 cup egg whites
- 1/2 cup cooked squash
- 1 Tbs milled flax seeds
- salt and pepper to taste
- Mix all the ingredients except the onions together in a medium bowl.
- Saute the onions in a non-stick skillet over MEDIUM heat for about 3 or 4 minutes.
- Pour the batter over the onions in the skillet and cook approximately 4 or 5 minutes until the edges dry a bit and there are bubbles in the batter. If you already make pancakes you will recognize this stage.
- Flip the cake over and cook the second side for about 2 more minutes.
- Remove to a plate and serve.
Weight Watchers P+ = 5.Calories 220; Protein 21g; Carbohydrate 12g; Fat 9g; Fibre 3g.
Have you had a Carnival Squash? What is your favorite squash variety?