Spaghetti Squash Curry Rosti

  • Prep Time 10 min
  • Total Time 1 h 10 min
  • Serves: 4


  • 1 large spaghetti squash (about 4 lb/2 kg)
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp curry powder 10 mL
  • ½ tsp each salt and pepper 2 mL
  • 1 egg, beaten
  • ½ cup all-purpose flour 125 mL
  • ¼ cup canola oil, divided 60 mL
  • ½ cup plain Greek yogourt 125 mL
  • 2 tbsp finely chopped fresh cilantro or parsley 30 mL


  • Step 1

    Trim top and bottom from squash. Using knife or good quality vegetable peeler, carefully remove rind and scoop out seeds; discarding both. Shred flesh of squash on coarse side of box grater or grater blade on food processor (approx. 4½ cups/1.125 L shredded squash.) Spread shredded squash over clean kitchen towel. Roll towel, with squash enclosed, into a "log". Twist to squeeze out excess moisture; discard liquid.

  • Step 2

    Transfer squash to large bowl. Mix with green onions, garlic, curry powder, salt and pepper. Stir in egg; sprinkle in flour. Stir until mixture holds its shape when mounded. Scoop into 16 equal portions; form each into 3-in. (8-cm) diameter patties on work surface or platter.

  • Step 3

    Preheat oven to 425°F (220°C). Meanwhile, heat 1 tbsp (15 mL) oil in large non-stick skillet set over medium heat on stove. Cook patties, in batches, about 2 min. per side, until lightly browned. Add remaining oil to skillet as required. Transfer browned patties to parchment paper-lined baking sheets.

  • Step 4

    Bake 10 to 12 min., or until tender. Serve rosti with a dollop of yogourt and sprinkling of cilantro or parsley.


Serve leftover rosti for breakfast topped with a poached or fried egg.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 280
  • Fat 17 g
  • Saturated Fat 2 g
  • Carbs 26 g
  • Sugar 6 g
  • Protein 7 g
  • Cholesterol 26 mg
  • Fibre 3 g
  • Sodium 350 mg