Spaghetti Squash, Feta, and Green Chili Pancakes with Spiced Black Beans and Avocado

Since I discovered spaghetti squash, I’m always up for trying new things with it. It’s a great vegetable – low in calories, with a mild, sweet flavor that really lends itself to a range of flavor combinations. I hadn’t yet tried it with southwestern flavors, and I was up for creating something new. Like other grated vegetables – potatoes, zucchini, carrots, etc. – I figured spaghetti squash could be used to make a savory pancake. I did some searching online and found that a little flour and eggs should hold it together, but I decided to try corn meal instead to better compliment the southwest flavors. I also used egg substitute in place of eggs, since I had some in the fridge open already. Finally, I added green chilis and feta cheese – since I have recently discovered how well feta can go with Mexican-inspired dishes.

These were very tasty, but I’ll be honest – I don’t consider them perfected yet. I think I overcooked my squash a bit, because it was more mushy than stringy. I’ve never had that happen before, but it’s quite possible because it was a fairly small spaghetti squash and I cooked it in my crockpot all day. Also, I think the amount of egg substitute used may have been too much as the batter was thinner than I would have hoped and the pancakes took quite a bit of time to set up on my nonstick griddle. Nonetheless, I was very happy with the idea -the flavors and textures of the finished product were delicious and produced another husband-approved vegetarian and healthy meal. I served the pancakes over some spiced black beans which I simmered with onions, Rotel, and southwest seasonings and a dollop of quick guacamole – simply mashed avocado with cilantro, lime juice, and salt.

Spaghetti Squash, Green Chili, and Feta Pancakes
2 1/2 cups cooked spaghetti squash (387gm)
3 tbsp corn meal
1/4 cup eggbeaters
2 tbsp diced green chilis
2 oz feta cheese
Heat a nonstick skillet over medium-low heat. Combine all ingredients and spoon onto skillet, about 1/3-1/2 cup per pancake. Cook gently until set on one side, about 10 minutes, then turn and finish cooking on the other side.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 193.5
Total Fat: 7.0 g
Cholesterol: 25.2 mg
Sodium: 385.7 mg
Total Carbs: 25.0 g
Dietary Fiber: 3.6 g
Protein: 9.3 g

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One Response to “Spaghetti Squash, Feta, and Green Chili Pancakes with Spiced Black Beans and Avocado”

  1. 1 — March 4, 2009 @ 1:19 pm Reply

    This looks SO good! I have yet to experiment with spaghetti squash…I really need to.

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