The other day I mentioned I was making spaghetti squash. Since I’m so orginal, I just did what online told me too do (minus I was a retard and forgot to scoop out the seeds until 30 minutes into baking bahaha). So I cut it up and baked it for an hour. After it was done I added some butter and devoured half of it. Yes I probably ate about 3 pounds of squash for dinner on Monday night…(I gave my family the other half…). I also saved a piece to make some spaghetti squash pancakes.
This morning, I decided I should use that piece of leftover “sketti” squash (I love that spelling Tara–because spaghetti is something my spell check will forever be checking with me).
I choose to go the sweet sketti squash route but I think there is a savory recipe out there somewhere.
1 cup cooked spaghetti squash
½ cup flour
1 scoop protein powder (or add an extra ¼ cup flour if you aren’t addicted to protein powder like me)
1 tsp baking powder
1 tsp vanilla extract
Water (or milk) to desired consistency.
I might have overestimated my water since the squash was a little bit liquidy and made them more crepe like-but they were still delicious and I added a little bit of jam. Next time I’ll go zee savory route. 🙂
Uh I may or may not be listening to Ke$ha and it seemed appropriate.
Question for you:
- 1. Sketti Squash? YAY or NAY?
- 2. What is your favorite vegetable? (Do you have a pancake recipe with it?)