Spaghetti Squash Pancakes

Spaghetti Squash Pancakes

Makes 3 servings. Per serving 2 Veg, 1/3 lean protein, 1 fat, 3 condiments

  • 3 cups Cooked Spaghetti Squash (6 greens)
  • 3 Eggs (1 lean)
  • 3 tbsp Almond Flour (2 healthy fats)
  • 1 ounce Low Fat Feta Cheese (1 condiment)
  • 2 tsp Fresh Oregano Chopped (4 condiments)
  • 1/2 tsp Chili Flakes (1 condiment)
  • 1/2 tsp Salt (2 condiments)
  • 1/2 tsp Pepper (1 condiment)
  • 1 tbsp Olive Oil (1 healthy fat)
  1. Start cooking spaghetti squash. Cut in half length wise and wrap in aluminum foil, don’t leave any hole, the foil needs to be well sealed. Cook for about 1h30 min in a 400F pre-heated oven. Check once in a while to see the squash is a little soft but not too soft. If you cook the squash too long, it will be filled of water and you won’t be able to get the spaghetti strands out of it, therefore won’t be able to make those pancakes.

    When cooked, remove the seeds, and remove the spaghetti-pulp with a fork. Place in a container.

    In another mixing bowl, mix egg with flour, salt and pepper, to form a thick dough, if the dough is too liquid, add flour.

    Add chili flakes, oregano, salt and pepper to the squash, mix well. Add

    egg/flour mixture. Mix with well, and at the end add feta cheese. Mix using tip of your fingers not to break the feta, you want to keep some chunks.

    Heat olive oil in a pan, and spoon one large tbs of the mixture in pan. Cook on both sides, at medium size heat. You might need to adjust heat not to burn the outside of the pancakes but still brown them and cook them inside.

    Serve hot with a salad, or as a side dish.

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