I got in trouble today with my bestie.
She just happens to also be my bloggy mentor, so when she “gets on me” about something, I do my best to follow her advice. What did I do? Well, it was more what I wasn’t doing.
If you use YouFood (formerly TwoGrand), you know what a great tool it is to keep track of your meals. It’s especially helpful for my Trim Healthy Mama lifestyle. My posts in YouFood also get shared on Facebook often. My bestie was all like WHY AREN’T YOU POSTING THESE RECIPES ON YOUR BLOG?????
Truth be told, the majority of the time that I make meals, I just throw something together. I didn’t think of it as a “recipe”.
My brunch today happened to be Spicy Spaghetti Squash Latkes.
It was inspired by this post at Running to the Kitchen. I also paired it with a couple fresh, fried eggs from my sweet little bantam hen (RIP little Hendini…sniff) and a salad with Easy Balsamic Mustard Vinaigrette Dressing. So yummy!
Spicy Spaghetti Squash Latkes (THM-S)
- 1-2 cups of baked spaghetti squash, with excess liquid squeezed out (read why here)
- 1 egg
- 1/4 cup diced, sweet onion. More if you like.
- 2 Tbs oat flour (use almond or flax meal for grain free option)
- salt and black pepper to taste
- 1/2 tsp (or more…I think I may have used a whole tsp) of My Favorite Creole Seasoning Blend
- 1/2 tsp (or more) yellow curry powder
- Healthy fat for frying, such as coconut oil or butter
In a mixing bowl, whisk together egg and seasonings. Mix in spaghetti squash and onions. Mix in oat flour or appropriate substitute. Heat a cast iron skillet over medium high heat. Add fat to melt. When water droplets skitter around the skillet it is ready. To make the spaghetti squash latkes, add a couple heaping spoonfuls of spaghetti squash mixture to the pan for each latke and shape into patties. Fry for several minutes until it begins to brown on the bottom, then flip and cook for several more minutes or until the other side gets nice and brown too.
Yield: approximately 8 or so spaghetti squash latkes