Spaghetti Squash Cakes

Ingredients

• 0.3 teaspoon pepper black as needed freshly ground plus more
• 0.8 teaspoon caraway seeds crushed toasted
• 4 teaspoons chives finely chopped
• 0.3 cup cornstarch 
• 2 large eggs lightly beaten
• 0.8 teaspoon kosher salt as needed plus more
• 2 teaspoons juice of lemon freshly squeezed
• 6 tablespoons olive oil 
• 0.8 cup cream sour
• 2 pounds spaghetti squash 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• spatula
• measuring cup

Directions

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Cut the squash in half lengthwise and scrape out the seeds.
3. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper.
4. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes to 1 hour.
5. Remove the squash from the oven and let sit at room temperature until cool enough to handle, at least 30 minutes. Meanwhile, reduce the oven temperature to 250°F. Set a wire rack over a baking sheet and set it aside.Once the squash has cooled, scrape the flesh with a fork to make long strands and place the strands in a large bowl; discard the skin. (At this point the squash can be refrigerated for up to 1 day before proceeding with the rest of the recipe.)
6. Add the cornstarch, eggs, caraway seeds, and measured salt and pepper and stir gently with a fork to combine.
7. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Using a 1/4-cup measuring cup and avoiding any liquid at the bottom of the bowl, scoop a level portion of the squash mixture and carefully drop it into the pan. Repeat to make 4 mounds. Using a flat spatula, gently flatten each mound to about 1/2 inch thick and 3 inches wide. Fry undisturbed, adjusting the heat as necessary, until the bottoms are browned and crispy, about 3 to 4 minutes. Flip and fry until browned and crispy, about 3 minutes more.
8. Transfer to the rack on the prepared baking sheet and place in the oven to keep warm.
9. Add the remaining 2 tablespoons of oil to the pan and fry the remaining squash mixture.
10. Place the sour cream, chives, and lemon juice in a small bowl, season with salt and pepper, and stir to combine.
11. Serve the cakes immediately with a dollop of sour cream on top.