I have an appointment on the other side of town, but before I rushed off I wanted to share the delicious lunch I made today with last night’s leftover spaghetti squash.
Spaghetti Squash Pancakes
- 1 cup cooked spaghetti squash
- 1 egg, scrambled
- 3 tablespoons whole wheat flour
- 1 cooked chicken breast, chopped
- oregano, garlic salt, thyme, salt and pepper
Combine all the ingredients in a bowl and mix until well combined. Then divide in batter in thirds and form into pancake shapes. Add spaghetti squash pancakes to a hot greased pan and wait 2-3 minutes before flipping. Keep cooking until the inside is cooked and the outside is crispy and golden.
Top with marinara sauce, ricotta cheese, and a sprinkle of basil (or you could do salsa and cheddar cheese or whatever strikes your fancy!)
They rocked! HIGHLY recommend if you have leftover spaghetti squash in the house. They’re warm and filling and I love the crispiness of outer pancake.
And I’m off!