What To Do With Leftover Spaghetti Squash

2 Jul

Make Pancakes!

I had about 1 cup of leftover Spaghetti Squash that had been sitting in the fridge and I was uninspired by it until this morning (it was actually my lunchtime since I didn’t have time for anything besides Coffee this morning, because I went to Yoga). I was hungry and really craved some scrambled Eggs and Bacon and then saw the jar with Squash and knew I needed to come up with some way to use it up or it would go to waste which I hate!

Having grown up with a mother who lived in Holland during World War II, I learned not to take food for granted. I still remember her telling us how she used to eat an Apple — all but the stem and the seeds. Funny I find myself doing the same these days, and I feel healthier doing it!

Back to my Pancakes…I made this up and it turned out delicious so I hope you’ll try it. You could also use grated Zucchini.

Exact amounts are flexible in this recipe but this is what I used to make (6) 4-inch Pancakes for 2 servings:

1 cup Spaghetti Squash, shredded
2 large Eggs, beaten
3 heaping Tablespoons Chickpea Flour (or enough to make a thick batter)
1/2 teaspoon Baking Powder
1/2 cup Cotija Cheese, crumbled (Feta would be a good alternative)
1/4 teaspoon Baharat or any other ground spice (your choice! Suggestions: Curry, Garam Masala, Cumin, Coriander)
1/2 teaspoon salt
Freshly ground Black Pepper, to taste

Mix all the ingredients (Squash, then Eggs, Cheese, then dry) in a medium bowl.

Next, I slivered 2 pieces of Bacon into a nonstick pan, cooked until crispy, them removed them. When you sliver it, you get Bacon in every bite but don’t have to feel so guilty since you are eating just 1 piece. If you are vegetarian or vegan, use Butter or Olive Oil. Then used a small ice cream scoop to drop the pancake mix onto the pan (over medium heat) with the leftover Bacon Fat. The ice cream scoop helps to keep the Pancakes consistent in size. Cook on each side a few minutes and keep warm in the oven at 200 F.

I served them with a hash made from 4 small roasted Red Potatoes, sauteed Leeks and the slivered Bacon. Serve with some green Tabasco sauce for a bit of acidity.

Note, if you don’t have Chickpea Flour, you could use an All-Purpose Wheat Flour, but the Chickpea Flour adds a nice, slight nutty flavor plus extra protein, and makes them Gluten-Free.

Enjoy!

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