Spaghetti Squash Pancakes
Sunday, June 08, 2014
Not long ago, I started a quest to find additional uses for spaghetti squash leftovers. I stumbled on a recipe here on SP
I love potato pancakes, so this seemed like an ideal solution. It's very basic, and I thought: I can do that. I had exactly 2 cups of squash leftover (serendipity if ever). I added about 3 diced slices of white onion (yes, such a precise measurement). I just kept dicing until it looked like there'd be enough onion to mix really well. I added red chili powder for some kick (didn't add enough). Garlic powder, sea salt, dried cilantro, and some other stuff that just smelled right to mix in.
They were FABULOUS!! They weren't very pretty once I took them out of the pan--they sort of fell apart. Not sure if an additional egg white would have helped or if it's just my lack of pancake flipping skills (probably the latter). I used Fage Plain FF Greek Yogurt as sour cream (I absolutely hate plain Greek yogurt, but it worked so well with this; also, I think this brand has the right texture for me). Completely amazing! The sauce from the apricot chicken mixed with the pancakes and "sour cream" and it was a flavor explosion!
If anyone else tries these, let me know what you think.
Also, the recipe called for white flour (which I used), but would rather use something healthier next time. I've never used whole wheat flour. Would it react the same as white flour? Any other suggestions?