Savory Squash and Flax EggCakes

The dish that I came up with a short while ago to use up my sweet potatoes,  Sweet Potato and Flax EggCakes, gave way to another idea to use up some leftover roasted Carnival Squash.

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

1. Mix all the ingredients except the onions together in a medium bowl.
2. Saute the onions in a non-stick skillet over MEDIUM heat for about 3 or 4 minutes.
3. 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.
4. Flip the cake over and cook the second side for about 2 more minutes.
5. Remove to a plate and serve.

Per serving.

Weight Watchers P+ = 5.

Calories 220; Protein 21g; Carbohydrate 12g; Fat 9g; Fibre 3g.

Printable Recipe

Have you had a Carnival Squash?  What is your favorite squash variety?