Have you ever walked by a spaghetti squash in the super
market and thought “What would I do with that?” Well I have your answer; you
make this recipe for Spaghetti Squash Patties.
If you are anything like me, sometimes trying to eat healthy
can be time consuming and overwhelming but this recipe is neither of those two
things. It has 6 ingredients and most of them you should have on hand already.
I made this recipe on a Sunday afternoon and kept the leftovers in the fridge
for lunch/snacks during the week.
Ingredients:
1 medium spaghetti squash
1 cup rolled oats, ground into flour
4 garlic cloves
1 tsp sea salt
½ tsp black pepper
¼- ½ cup of Parmigiano Reggiano Cheese
1 egg, beaten
1 bunch fresh sage
Directions:
1.
Preheat oven to 400 degrees. Cut the squash in
half lengthwise and scoop out the seeds. Rub the flesh with a little butter or
coconut oil and sprinkle with salt and pepper. Place the squash cut side up on
a cookie sheet and cook for 35-45 min until the flesh can be pierced with a
knife. Remove from the oven and let cool slightly. Using a fork, scrape out all the flesh and
place in a bowl. If the spaghetti squash is very watery, use a sieve over a
bowl or sink to drain out the excess water.
2.
In a food processor, grind the oats until you
have rough flour. Add in 6 -10 sage leaves, garlic cloves, salt, pepper and
pulse to combine.
3.
Add the oat mixture, beaten egg, and parmigiano
reggiano cheese to the bowl with the spaghetti squash and fold to combine.
4.
Take about ¼ cup of the mixture in your hands
and roll into a small ball and flatten into a patty. Continue until you have
used all the mixture.
5.
Heat a skillet (I prefer cast iron) over medium
heat and add grass fed butter, ghee, or coconut oil. Place 3-4 small patties in
the pan and cook on each side until golden brown. Continue until you have
cooked all of the patties. Alternatively, you can cook these in a 375 degree
oven for 10-15 minutes on each side.
I served these over a simple kale salad. Mix 2 tbsp of cold
pressed olive oil, 1 tbsp of fresh lemon juice, salt and pepper to taste. De-stem the kale and chop roughly. Gently massage each piece of roughly chopped
kale (mostly using your thumbs) until tender and thinly coated with the
dressing. Sprinkle with Parmigiano Reggiano Cheese.
