Spaghetti Squash Cakes

We’re addicted! Spaghetti squash is a perfect substitute for noodle dishes. Use your leftover squash to make these cakes and enjoy them with your breakfast or dinner.

Go to my posting from March 31^st for instructions on how to cook spaghetti squash.

1 spaghetti squash, cooked (*or leftover squash)

¼ cup chopped green onions

1/4 cup almond meal/flour

1 whole large egg, beaten

½ teaspoon dried herbs (Italian is good!)

*2 tablespoons pine nuts (optional)

Sea salt and pepper

Olive oil

Mix the “spaghetti” of one squash with the green onions, almond flour, egg, herbs, pine nuts, and salt and pepper.

Heat olive oil over medium heat. Drop the squash mixture by large spoonfuls into the pan. Press down with the spoon to flatten. (Cakes will be irregular in size and shape.) Fry for several minutes until the bottom is browned. Flip the cakes over and brown on the other side.

*If you are using leftover squash, just add enough of the egg and flour to make a thick consistency for frying.