Serving Size: 4
2 cups spaghetti squash, cooked and cooled*
¼ cup bell pepper, thinly sliced
½ Tablespoon jalapeno chili pepper, diced (or more to taste)
4 green onions, thinly sliced
2 Tablespoons flour, (I use garbanzo bean flour for added protein)
1 egg (yolk, optional)
Freshly ground black pepper, to taste
1 Tablespoon avocado oil
Mix bell peppers, jalapeno, green onions, flour and egg in a bowl. Add the spaghetti squash and mix well. Season with freshly ground black pepper.
Heat a skillet over medium-high heat; add the avocado oil and heat. Using an ice cream scoop, place the mixture in the pan, flatten to a thin pancake and cook until golden brown on each side, approximately 2-3 minutes per side.
Serving Ideas: Serve instead of potatoes, rice, or pasta as a side dish.
NOTES: Add any veggies you have on hand, shredded carrots, zucchini, chopped garlic, etc.
A tablespoon a shredded Parmesan cheese would add a salty flavor to this dish.
Nutrition info: each cake approximately 70 calories, 8 grams carbohydrates, 3 grams protein, 3 grams (5%) fat, 29 mg sodium.
*Easy method for cooking spaghetti squash: half the squash, lengthwise. Scoop out and discard the seeds. Place the two squash halves cut side down in a microwave save pan, such as a Pyrex casserole. Add ½ – 1 inch water, cover with microwave safe cover, which is vented, and cook on high approximately 15-20 minutes, or until a fork can easily penetrate the outside of the squash shell. Remove from pan and let cool, using a fork shred the squash to look like pasta.