October 29, 2006

More than one way to cook a squash

E was suprised to learn that spaghetti squash wasn't a meal involving spaghetti topped with some sort of squash sauce.

Nope, it's stringy, delicious, healthy, and fun squash that looks like spaghetti when you pull it from the shell. If you are looking for a slightly labor-intensive but relatively healthy dinner, serve the spaghetti squash pancakes below with salad. As a post-salad course, one 7-inch squash makes enough pancakes for 3 hungry or 4 dainty eaters (none of those 'round here...). Even lazier? Just bake the squash, cut it in half, remove the seeds, and separate with a fork until it looks like spaghetti. You can serve each half topped with salt and pepper, or if you've got it laying around: pasta sauce, olive oil and garlic salt & pepper, or salsa.

Spaghetti squash pancakes

1. Pre-heat the oven to 375.
2. Stab the squash over a dozen times with a knife.
3. Bake for an hour.
4. Cut in half, take out the seeds and pull out the strands of squash with a fork.
5. Mix squash strands, 1/2 cup or so grated parmigiano cheese & 1 cup of flour or so.
6. Form 1.5 inch diameter patties.
7. Fry in a sauce pan drizzled with olive oil on each side until dark brown.
8. Serve warm with salt, pepper, and hot sauce.

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