(Spaghetti Squash & Potato Pancakes)
1 Spaghetti Squash
3 large Potatoes
1 Red Onion
3 tablespoons All Purpose Flour
Mixed Fresh Herbs, chopped
Salt and Pepper, to taste
Pinch of Nutmeg
Oil for frying
Poke a few wholes into the rind of the Spaghetti Squash. Bake the whole thing for 1 hour at 350°F.
Allow the squash to cool. Cut it open and remove the inner seeds. Using a fork, shred out the meat of the squash. This forms the spaghetti-like strands.
Shred the raw potatoes and chop the onions. Add this to the squash. Mix in the egg, herbs, seasonings, and flour.
Heat oil in a frying pan. Using about 2 tablespoons per pancake, fry pancakes in hot oil until the pancakes are crispy and golden brown. Allow excess oil to drip off of pancakes. Serve immediately.
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