Spaghetti Squash Patties

A fantastic side dish or main meal that's high in fiber and full of flavor! Top with an Italian red sauce or make them creamy with a dollop of Greek yogurt and chives.

INGREDIENTS

• 1 spaghetti squash

• 1 egg

• 1 egg white

• 1/2 cup - 3/4 cup shredded mozzarella cheese

• A blend of Italian spices

• Salt and pepper to taste

• Olive oil

• Red sauce or meat sauce

  instructions

1. Precook the spaghetti squash in the microwave for 3-4 minutes to make it easier to slice open horizontally.

2. Slice open and de-seed.

3. Place each half face down in an 8x8 or 8x10 baker with a little water to cover the bottom.

4. Microwave again until the squash is soft enough to slide a knife through the shell. About 5-6 minutes.

5. Alternatively, skip steps 1-4 and bake at 400 degrees for 35-40 minutes.

6. Remove the squash and let it cool.

7. Once it is cool enough to touch, shred out your squash like spaghetti and place it in the baker you used but empty the water first.

8. Drain as much water from the squash as you can by pressing with several times with paper towels or a cheese cloth.

9. Add in the eggs, cheese and spices and mix very well.

10. Form patties and set aside.

11. Heat a medium size pan over medium high heat and spray with olive oil.

12. Place patties in the pan and spray the tops with olive oil.

13. Cook on both sides until golden crisp and top with your favorite meat sauce or enjoy plain.

FOR NESTS

1. Cook and prep squash according to steps 1-8.

2. Preheat oven to 400 degrees.

3. Place a big spoonful of squash in muffin tins.

4. Bake for 15-20 minutes.

5. Cover with red sauce and a couple of pepperonis OR make a turkey meat sauce. *I used chicken sausage from Whole Foods, Bilinski brand mild Italian.

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