Recipe: Spaghetti Squash Pancakes

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 Tbsp butter or olive oil
salt and pepper to taste
sour cream and apple sauce for garnish

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. Use additional butter or oil as necessary for cooking. Keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).

Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.

Serves 6-8 as a side dish or appetizer
rec.food.recipes/Riggs/2001