Spaghetti Squash Potato Pancakes

Spaghetti Squash is a great source of various vitamins, minerals such as Niacin, Vitamins B6 and C, Potassium and Manganese, as well as fiber. Potatoes are also a wonderful source of potassium and Vitamins B6 and C.

Ingredients:

 3 cups cooked spaghetti squash*

 4 medium potatoes, grated

 2 eggs

 2 heaping Tbsp. of flour (any type)

 1–2tsp.salt

 Breadcrumbs or oatmeal if the batter is too runny

 1 tsp. cinnamon & dash of nutmeg (sweet)**

 1 – 2 tsp. herbs such as basil, oregano, rosemary, thyme (savory)**

Directions:

1. Combine all ingredients

2. Heat a frying pan to medium-high heat.

3. Add olive oil to the pan, swirl around then drop in the batter in 1⁄4 cup amounts. In a large pan

you can fit 3 or 4 at a time.

4. When golden brown on the bottom flip them and cook the second side. These are best when

cooked slowly so that the potato is nice and soft and the outside is a golden brown. Serve with applesauce or other fruit. These also make a great side or main dish for lunch or dinner

*Spaghetti squash is easy to cook – simply bake in the oven at 400 degrees for 45 minutes to 1 hour depending on the size. Be sure to poke holes in the squash before baking so that it does not explode in the oven.

**Add either the sweet spices or the savory herbs, not both.