By now, you know I LOVE spaghetti squash. Really, I do. It’s fun, versatile and super low in calories. Nothing beats that combination.
So a few days ago, I started experimenting with it again. Why only use it as a sauce or chili base?
Here’s a new idea you may not have thought of…
- 2 egg whites
- ¼ cup whole wheat flour (30g)
- 2-3 cloves of garlic
- About 1 ½ cups of cooked spaghetti squash
- About ¼ cup finely diced red pepper
- About ¼ cup finely diced green pepper
- About ¼ cup finely diced sweet onion
- Salt & Pepper
- Non-stick olive oil cooking spray
Whisk the egg whites and flour in a large bowl to make the base batter.
Grate garlic into the batter.
Add the remaining ingredients and sprinkle with Salt and Pepper. Mix well coating everything in the batter.
Heat a large skillet over medium high heat. Spray with non-stick cooking spray. Using about ¼ cup of the batter, plop on the skillet and flatten it a bit with a spatula.
Cook for about 3-5 minutes a side until the cake no longer sticks to the pan and becomes golden brown.
Batter makes about 8 cakes as pictured.
|Servings||Amt per Serving|
|57||0g||3g||old: 1||new: 1|
P.S. yes I dipped mine in ketchup!