Because of its name, spaghetti squash is often treated like pasta and mixed with cheese or tomato sauce. In this recipe, I use it as a more flavorful and textured substitution for potatoes. Mix the roasted squash with toasted caraway seeds, egg, and cornstarch, then form the mixture into cakes and fry them like latkes or potato pancakes. Top the squash cakes with a simple sour cream, chive, and lemon sauce, and serve with seared salmon.
Game plan: This recipe can be prepared through the first part of step 3 and refrigerated for up to 1 day before proceeding with the rest of the recipe.