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Spaghetti squash patties




Source of Recipe


Cheri Sicard


Recipe Introduction


A pancake without any starch, these little gems make great side dishes. You can dress them up with all kinds of sauces or dressing, but sometimes they are nice simply cooked in olive oil and sprinkled with a little salt and coarsely ground pepper.
Makes About 30 Patties

Per serving: 4 Calories; trace Carbohydrate; trace Dietary Fiber; trace Fat; trace Protein; 0mg Cholesterol; 1mg Sodium.



List of Ingredients




1 medium spaghetti squash, cooked
4 eggs
2 tablesoons chopped green onion or chives
Salt and pepper to taste
2 teaspoons olive oil for skillet

Recipe



Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet and cook for 3-4 minutes on each side. For a different flavor, you can saute the patties in butter.

For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.

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.