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Prep Time
10 mins
Total Time
1 h 10 m


large spaghetti squash (about 4 lb/2 kg)
green onions, finely chopped
cloves garlic, minced
2 tsp
curry powder
10 mL
½ tsp
each salt and pepper
2 mL
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Brunch Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
17 g
Saturated Fat:
2 g
26 g
3 g
6 g
26 mg
7 g
350 mg
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