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Print this Recipe    Spaghetti Squash

Spaghetti Squash Pancakes
Serves 6-8 as a side dish or appetizer

6 cups spaghetti squash, cooked and separated into strands
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
4 Tbsp butter or olive oil
salt and pepper to taste
sour cream and apple sauce for garnish

Add flour and cheese to the strands of the cooked spaghetti squash.
Mix well, using a couple of forks.

Depending on the flavor you wish, or your dietary preferences, melt
1 tablespoon butter in a large skillet over medium-high heat or
heat olive oil in skillet instead.

Spoon 1/4 cup squash mixture into prepared skillet. With a fork,
press to form an evenly thick cake. Repeat to fill skillet. Cook
cakes until bottoms are lightly browned, turn over and brown second
side. Continue until you've used all the squash mixture. Keep the
cakes already made warm in an oven set at its lowest temperature
until you are ready to serve). Use additional butter or oil as
necessary for cooking. Sprinkle pancakes with salt and pepper and
serve with sour cream and/or apple sauce.

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