I’m not gonna lie. As soon as I finished writing up last week’s entry on Brekkie Spaghetti, I turned to the last bit of leftover spaghetti squash and asked, “How are you gonna fuel me up today?” I was getting ready to go for a run and needed a little something. Something sweet (there’s a surprise) and energizing.
So I whisked it together with some egg(beaters), pumpkin, sweetness, and spices. And poured little mounds of it on a hot, nonstick skillet.
To be honest, this might have worked out better as a “scramble” or a frittata baked in the oven. Just sayin’, these were delicate little cakes and a little hard to handle. Kind of like trying to cook a latke on a griddle (I know because I’ve attempted numerous healthier versions). There’s a reason they are deep fried, my friends.
But nonetheless, however you manage to get it cooked, I urge you to drizzle one some (all natural, of course) peanut butter and congratulate yourself on being a champion of squash.
Then go do something active.
Spaghetti Squash & Pumpkin Pancakes (or scramble, or frittata)
1 cup (155gm) cooked spaghetti squash
1/4 cup liquid egg substitute, such as Eggbeaters (or 1 whole egg)
1/4 cup (60gm) pumpkin puree
1 packet of Truvia, or other zero-calorie, all-natural sweetener of choice
1/4 teaspoon baking powder
dash of pumpkin pie spice
1 tablespoon all natural peanut butter
Mix together the egg substitute, pumpkin, sweetener, baking powder and pumpkin pie spice. Stir in the spaghetti squash. Drop by heaping spoonfuls onto a nonstick griddle over medium heat; cook for about 5 minutes or until set. Flip and cook the other side. Warm the peanut butter in the microwave and drizzle over the pancakes.
Servings Per Recipe: 1
Amount Per Serving
Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 157.9 mg
Total Carbs: 19.8 g
Dietary Fiber: 4.9 g
Protein: 11.7 g