Spaghetti Squash Pancakes from the Sunlight Cafe

Sharon123's Note:

Tender, eggy, delicate, soft and slightly chewy, these pancakes have a mysterious quality that people will have a difficult time guessing what they are made from. Great for breakfast, but also a wonderful side for dinner or light entree for lunch or supper. Adapted from Mollie Katzen's Sunlight Cafe cookbook. Spaghetti squash is a plain, large, yellowish green oval shaped vegetable with a hard, woody stem. Once cooked the flesh forms strands that resemble spaghetti(hence the name) with a light and crunchy texture, a subtle, slightly sweet taste, and an ethereal golden color. A good source of fiber and Vitamin A.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 2 cups spaghetti squash, cooked (directions below)
• 1 cup minced red onion (or yellow)
• 1/4 cup all-purpose flour (or rice flour)
• 1/2 teaspoon salt
• 4 large eggs
• cooking spray
• butter (optional-smart balance margarine is good)

Optional toppings

• sour cream or yogurt
• salsa
• ketchup
• tomato jam

Directions:

1. Prepare spaghetti squash:.
2. Preheat oven to 350*F.
3. Cut a 3 pound squash in half lengthwise and scoop out all the seeds. Bake the halves cut sides down on a lightly oiled baking pan for about 30 minutes, or until the skin can just barely be pierced wih a fork. It should be tender but not too soft.
4. Remove the squash from the oven and let it cool to room temperature. Scoop out the flesh, place it in a strainer over a bowl, and squeeze out enough of the juices to reduce its final volume to 2 packed cups.
5. Pancakes:.
6. Place the squash in a medium bowl and separate the strands a little with a fork.Continure to use the fork to mix in the onion, flour, and salt, and then beat in the eggs.
7. Place a griddle or skillet over medium heat. After a minute or so, spray it lightly with nonstick cooking spray. If you like you may also melt in a little butter.
8. When the griddle is hot enough to sizzle a bread crumb, use a 1/4 cup measure with a handle to scoop up batter and pour it onto the hot griddle.
9. Cook the pancakes 8-10 minutes on each side, until really golden. Unlike cakier pancakes, which toughen when turned repeatedly from side to side, these can be turned more than once, if necessary, without compromising their texture. Get them really well done on the outside, and you will have an expuisite chewy crisp result.
10. Serve hot or warm, plain or with any of the suggested toppings. Enjoy!