Pancakes of spaghetti squash with feta and oregano
Ingredients:
• 3 cups (16.38 oz) cooked spaghetti squash (6 greens)
• 3 eggs (1 lean)
• 3 tbsp almond flour (2 healthy fats)
• 1-ounce low-fat feta cheese (1 condiment)
• 2 tsp fresh oregano, chopped (4 condiments)
• 1/2 tsp chili flakes (1 condiment)
• 1/2 teaspoon salt (2 condiments)
½ teaspoon pepper (1 condiment)
• 1 tbs olive oil (1 healthy fat)
Directions:
Start cooking spaghetti squash. Cut in half lengthwise and wrap in aluminum foil, don’t leave any holes, the foil needs to be well sealed. Cook for about 1h30 min in a 400F pre-heated oven. Check once in a while to see if the squash is a little soft but not too soft. If you cook the squash too long, it will be filled with water and you won’t be able to get the spaghetti strands out of it, therefore won’t be able to make those pancakes.
When cooked, remove the seeds, and remove the spaghetti pulp with a fork. Place in a container.
In another mixing bowl, mix egg with flour, salt, and pepper, to form a thick dough, if the dough is too liquid, add flour.
Add chili flakes, oregano, salt, and pepper to the squash, and mix well. Add egg/flour mixture. Mix well, and at the end add feta cheese. Mix using the tip of your fingers not to break the feta, you want to keep some chunks.
Heat olive oil in a pan, and spoon one large tbs of the mixture into the pan. Cook on both sides, at medium size heat. You might need to adjust the heat not to burn the outside of the pancakes but still brown them and cook them inside.
Serve hot with a salad or as a side dish.
Makes 3 servings
Per serving
2 vegetables
1/3 lean protein
1 fat
3 condiments
