I came home from the Market at the Anselma Mill with a Spaghetti Squash. I’d never had spaghetti squash and I’ve been trying to broaden my vegetable horizons and try new things. Searching online, I found this recipe for spaghetti squash pancakes. Interesting, different, and easy! I didn’t quite follow the recipe as written. I baked the squash in the oven for an hour as the site instructs, let it cool and then scraped the contents into a bowl. Instead of adding all the ingredients, I just sprinkled flour in until I got a consistency that would stick together, slapped the little pancakes down on a pan with a little olive oil and put some toppings on. Clockwise, the front is just topped with cheese, next is tomato, cheese, and basil, then we have a cucumber, and finally the bacon, lettuce, and tomato spaghetti squash pancake. Bacon always makes things better and this was absolutely no exception. Ingredients list below, and this was a fantastic light lunch with PLENTY of leftovers!
Spaghetti Squash Pancakes:
Spaghetti Squash – Smith’s Produce
Tomato – Smith’s Produce
Bacon – Countrytime Farm
Basil – My own deck planters
Flour – Mill at Anselma
Lettuce – Brogue Hydroponics
Cheese – Farmstead Fresh. This is their cheddar cheese.