Spaghetti Squash Pancakes
Ingredients
- 6 cup spaghetti squash, cooked and separated into strands
- 1/3 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 4 Tbsp butter or olive oil
- salt and pepper to taste
- sour cream and apple sauce for garnish
Instructions
Serves 6-8 as a side dish or appetizer. Add flour and 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.