From the "Kids' Corner" - Cheesy Spaghetti Squash Cakes
Thanks to Monica Thoms, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
6 cups cooked spaghetti squash, separated into strands
1/3 cups all-purpose flour
½ cup grated Parmesan cheese
4 tablespoons 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. Melt 1 tablespoon butter in a large skillet over
medium-high heat or alternatively, heat olive oil in skillet. 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 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.
Makes 6 to 8 side-dish servings
From www.fabulaousfoods.com.