Spaghetti Squash Pancakes
6 cups spaghetti squash, cooked by your favorite method and separated into
strands
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
4 tablespoons butter or olive oil
Salt and pepper to taste
Sour cream and apple sauce for garnish
Add flour & cheese to the strands of the cooked spaghetti squash. Mix well,
using a couple of forks.
Depending on the flavor you wish, or your dietary preferences, melt 1
tablespoon butter in a large skillet over medium-high heat or heat olive oil
in skillet instead.
Spoon 1/4 cup squash mixture into prepared skillet. With a fork, press to
form an evenly thick cake. Repeat to fill skillet. Cook cakes until bottoms
are lightly browned, turn over and brown second side. Continue until you’ve
used all the squash mixture Keep the cakes already made warm in an oven set
at its lowest temperature until you are ready to serve). Use additional
butter or oil as necessary for cooking. Sprinkle pancakes with salt and
pepper and serve with sour cream and/or apple sauce.
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