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Butternut Squash Noodle Cakes

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cake) contains 220 calories, 16 g carbohydrate, (3 g fiber), 7 g protein, 15 g fat, (3 g saturated fat), 70 mg cholesterol, and 500 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 220
  • Makes: 6
  • Active Time: 25 minutes
  • Total Time to Make: 25 minutes

Ingredients

You'll Need

12-inch nonstick pan

Directions

  1. Add butternut squash, eggs, panko, pumpkin seeds, pan-searing flour, and salt to large bowl; mix well to combine. Let rest 10 min.
     
  2. Heat half of oil in 12-inch nonstick pan on MED-HIGH until oil faintly smokes. Divide half of butternut squash mixture into 3 cakes; add to pan. Flatten with spatula; cook 3-4 min on each side until browned. Drain briefly on paper towel. Repeat process with remaining oil and butternut squash mixture.
Chef Tips
  • We do not recommend omitting salt; it is necessary to soften noodles.
  • Try adding Food You Feel Good About Tuscan Seasoning Shak'r to the mix.
  • Great served with crème fraiche (Cheese Shop).
  • Matzo meal can be used in place of panko bread crumbs.

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