Spaghetti Squash Latkes or Pancakes

Ingredients

• 2 cups cooked spaghetti squash
• 1 finely diced shallot
• 2 tablespoons parmesan cheese
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs
• 8 to 10 tablespoons of flour
• Oil for frying

Instructions

You can prepare the squash the night before to save time the next day. Wash outside of squash, pat dry with towel. Cut in half and scoop out seed and innards. Save seeds for baking later if you are into eating baked seeds. If not, discard. Put squash cut side down in oblong baking dish with an inch of water. Depending on the size of the squash you may need to use two dishes. Bake spaghetti squash at 325 degrees until outer shell is easily poked with fork; about 45 minutes. When done scoop out two cups of squash with a fork. Put in bowl and set aside while you finish harvesting all the squash. You can separate the remaining squash into 2 cup servings to freeze in storage containers and save for later use.

Drain the two cups of squash before beginning. Stir in onions. In a small bowl whisk eggs, salt, pepper, and cheese then add to squash -- blend. Make sure the squash isn't too hot or else it will cook the eggs. Sprinkle six tablespoons of flour on to squash mixture followed by baking soda. Quickly stir into squash until combined. Add remaining flour to create a pancake thickness. When you are done you will have a lovely golden batter.

Heat two to three tablespoons of oil in an electric frying pan warmed to 325 degrees. Use a 1/3 cup measure to scoop batter into pan. Cover and cook a few minutes until nicely browned (it is ok to peek). Flip and cook a few more minutes. Remove and keep warm in a covered dish in the oven until next batch is completed. This recipe makes eight spaghetti squash latkes -- four meal servings or eight side dishes.

They can be served with syrup, ketchup, or fat free sour cream.