Sunday, October 26, 2008

For Heather

Probably my favorite recipe for spagetti squash is my mom's spagetti squash gumbo. She simply cooks the sp. sq. (bake it in oven flesh side down @ 350 for 1/2 hr or till the strands are to the texture you desire) and adds sloppy joes to the middle, tops with cheese and serves. yum

You can use any sloppy joe mixture you desire - i believe my moom puts about 1# of ground beef, 1 can campbells gumbo soup, some squirts of ketchup and mustard.....

My newest spaghetti squash creation comes from Mollie Katzen's cookbook and is as follows:

Spaghetti Squash Pancakes

2 cups cooked spaghetti squash

1 cup minced onion (mince it really fine)

1/4 cup bleached all-purpose flour or rice flour

1/2 teaspoon salt

4 lg eggs

nonstick spray and butter for the pan

1) place cooked squash in medium sized bowl and separate the strands by combing through them with a fork. continue to use the fork to mix in the onion, flour, and salt, and then to beat in the eggs.

2) Place a skillet or griddle over medium heat. After a minute or two, spray it lightly with nonstick spray, and, if you like, melt in a little butter for a richer flavor. When the cooking surface is hot enough to sizzle a bread crumb, use a 1/4 cup measure with a handle to scoop batter into the hot pan.

3) Cook the pancaks for a good 8-10 minutes on each side - until truly golden. Get them really well-done on the outside, and you will ave an exquisite chewy-crisp result. Serve hot or warm -plain or topped with ketchup, minced parsley, tomatoes and basil.

from Mollie Katzen's Vegetable Recipe's I Can't Live Without.

1 comment:

Richard and Nicole said...

oh yeah, you got to cut it in half lengthwise before you cook it......

and the pancakes are good, but rich and i got real sick of them fast....i'de say make a few and keep the rest in the fridge for the next day.