Spaghetti squash is truly one of nature’s wonders. Imagine a vegetable, when cooked, that yields the most delicate spaghetti like strands. Nature, in its innate wisdom, created a healthy, low carbohydrate and low calorie substitute for pasta.
When I found this small, bright yellow squash in the grocery store the other day, it reminded me of springtime and easter eggs. Definitely a welcome feeling on to have on a cold February day.
Normally, squash is only accepted in my house in sweet recipes (zucchini bread, pumpkin bread, pumpkin pie….you get the picture). I knew this squash was the perfect one to finally gain acceptance in a savory form.
Roasting the squash and scooping out the strands is always a rewarding process with spaghetti squash.
I slightly modified my recipe for crispy potato patties with pomegranate and cilantro chutney. Instead of potatoes I used the spaghetti strands. I added the cilantro and some green onions into the patties and pan roasted them like hash browns, which are always welcome here.
Easy, crispy and flavorful!