For years, I was subjected to the practice of using spaghetti squash as a substitute for spaghetti. I am not a fussy eater. I generally like everything. I would eat the spaghetti squash with the sauce, but it was always a slog, never a delight. Recently, we received a spaghetti squash from the local food bank. Bethann had found a recipe online for “Spaghetti Squash Fritters”. I made them the other night. It was a simple recipe, although the way it was written was confusing and needlessly specific. I mean, do I really need to be told what kind of salt to use, or what spice I want in my fritter? (“Sea salt and pepper”) Do I need to be told, down the author’s snoot, to use “ghee, real lard, or coconut oil”? For breakfast, this morning, I fried a slice of bacon and used the grease left in the cast iron skillet to fry my spaghetti squash pancakes.
I think not.
We are all mature enough to use gas stoves without adult supervision. We can make our own decisions as to which spices or cooking oils we prefer to use. This “recipe” is more of an idea than a true recipe; like an omelet or scrambled eggs. I have tried a few variations with that single squash. I am sure there are dozens and dozens more. Here goes.
(I’m writing the instructions for rank beginners.)
- Cut the squash in half. Scoop out the seeds and discard.
- Place the halves face down in a shallow baking pan, in a half inch of water and bake at 350° F until fork tender. (approximately one hour)
- Use a Tablespoon to scrape out the meat of the squash. It will come out in strands. Have about a quart sized bowl ready for this.
- For each small batch of Fritters or Pancakes, you will need 1 cup of un-squeezed squash, so measure and divide it into 1 cup bowls or cups.
- Squeeze each of these down, draining the excess liquid out. This will reduce the volume to about half.
- Set aside all but one of the portions. You can put them in containers and refrigerate them or freeze them for later use.
- In a bowl, add 2 eggs to the squash, along with your spice of choice.
I have used Curry, Ginger, Parsley, Pepper and Turmeric for a dinner side dish.
I have used Lawry’s Seasoned Salt and Italian Seasoning for a lunch entree’.
I have used an additional egg, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon and served with a little genuine maple syrup for gluten free, high fiber pancakes.
- Mix together with a fork.
- Use oil of your choice. Fry in skillet until brown.