I went on a date with The Husband last night and had a blast out with friends, enjoying a bit too much wine, and way to much food. All I’ll say is… MAN why is fresh Italian bread so darn good?!?
Anyway, this morning I woke up still full. This always happens when I’ve been eating mostly clean and then overindulge a bit. That one meal stays with me, and I’ve learned to wait a few hours until I actually feel hunger before eating something light.
Today this was my ‘something light.’
I was craving something spicy and the smell of the curry hit the spot when I opened the jar. I thought it would be a fun addition to a simple cake made with spaghetti squash. And it was!
I’ve made a more detailed version of spaghetti squash cakes before (click here) before but honestly, I had no desire to chop or prepare anything this morning. This version was super simple, tasty and totally hit the spot.
- 1 egg
- 1 tsp curry powder
- 2 pinches of salt
- 1 cup Spaghetti squash
Whisk the egg, curry and salt together.
Stir in the squash and make sure everything is well mixed.
Heat a non-stick skillet over medium high heat and spray with non-stick cooking spray.
Drop the squash mixture into the pan by the forkful and flatten them with the back of the fork.
Cook for about 2 minutes until the cake sets and browns. Flip.
I had enough “batter” to make 6 small cakes and it was a fun, satisfying brunch. Especially after my late night.
I, of course, enjoyed them dipped in catchup. Here’s the shot from my #lessprocessed #foodjournal on Instagram.
Oh! and I forgot! Little Guy would NOT take a bite.
He’s turning into his father. I swear.
However, Little Bean was game!
And asked for a seconds! :)
|Servings||Amt per Serving|
|120||6g||3g||old: 2||new: 3|