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Spaghetti Squash Pancakes

by Meghann on October 10, 2012

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.

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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!)

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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.

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Yum!

I posted my Bridal Shape-Up Plan on the wedding page today – go check it out!

And I’m off!

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