Spaghetti Squash Latkes

SPAGHETTI SQUASH LATKES

FOOD AS MEDICINE

These little latkes are an awesome way to use up leftover spaghetti squash and combine this low carb veggie superhero with pasture raised eggs and parmesan cheese for a savory breakfast or side dish. Spaghetti squash is low in carbs and is a good source of Vitamin A to support eye and skin health. Its high levels of Vitamin C support immune function as well as collagen formation to support healthy hair, skin, nails as well as bones and joints. Makes these latkes for your Hanukkah celebration or use them as a vehicle for avocado toast, fried eggs, smoked salmon and more!

INGREDIENTS

4 cups spaghetti squash, cooked and pulled with a fork

2 pasture raised eggs

1/4 cup almond flour

1/2 cup grated parmesan cheese

1/2 tsp sea salt

1/4 tsp black pepper

avocado oil for frying

DIRECTIONS

Place the spaghetti squash in a large bowl. Add the eggs, almond flour, parmesan, salt and pepper. Stir to coat evenly, may want to use your hands to ensure all the squash is coated. Heat a cast iron skillet over medium high heat and add about 1 Tbsp of the avocado oil. Pack about 1/2 cup of the squash batter into the palm of your hand and press into a circular shape about 1/4 inch thick. Place in pan and repeat, you likely can fit 2-3 in a medium sized cast iron. Use a spatula to press down and shape while cooking. Cook about 3 minutes per side, flipping once browned. Drain on paper towels and repeat with the remaining batter. Serve with smoked salmon, goat cheese and arugula as pictured above or spread with smashed avocado and add a fried egg!