Spaghetti Squash Cakes

Heat the oven to 400°F and arrange a rack in the middle.

Cut the squash in half lengthwise and scrape out the seeds.

Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper.

Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes to 1 hour.

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.)

Add the cornstarch, eggs, caraway seeds, and measured salt and pepper and stir gently with a fork to combine.

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.

Transfer to the rack on the prepared baking sheet and place in the oven to keep warm.

Add the remaining 2 tablespoons of oil to the pan and fry the remaining squash mixture.

Place the sour cream, chives, and lemon juice in a small bowl, season with salt and pepper, and stir to combine.

Serve the cakes immediately with a dollop of sour cream on top.