Spaghetti Squash Pancakes question of the week RECIPE

[Guest guest]

My favorite squash recipe

 

Spaghetti Squash Pancakes

 

These savory little pancakes are great with a little

salt, pepper and sour cream for a side dish or

appetizer.

 

6 cups cooked spaghetti squash

1/3 cup all-purpose flour

1/2 cup grated Parmesan cheese

4 tbsps. butter

salt and pepper to taste

sour cream for garnish

 

Separate the strands of the cooked spaghetti squash.

Add flour & cheese. Mix well, using a couple of forks.

Melt 1 tablespoon butter in a large skillet over

medium-high heat. Spoon 1/4 cup squash mixture into

skillet. With a fork, press to form an evenly thick

cake. Repeat. Cook cakes until bottoms are lightly

browned, turn over and brown second side. Continue

until you’ve used all the squash mixture. Use

additional butter if necessary. Sprinkle with salt and

pepper and serve with sour cream.

Note: For a different taste, saute the squash pancakes

in olive oil.

Serves 6 to 8 as a side dish or appetizer.

 

 

 

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