A user on Facebook asked that we have more spaghetti squash recipes so here is the first of two that I made last night. They were so delicious I’m having them again this morning for breakfast! Last night I had sour cream and salsa, this morning I’m having some plain Greek yogurt on top. And what a great way to get my oat bran. Enjoy, everyone!
Update: I only cooked 1/2 of the patties last night and put the rest of the mix in a tupperware for work. I made the rest of the patties this morning on a griddle and they were even better than last night! I think the red pepper flakes and all the spices from the sausage really had time to flavor the squash. Anyway, I highly suggest this method!
SPAGHETTI SQUASH AND SAUSAGE PATTIES
1/2 medium spaghetti squash, halved and seeded
1 small shallot, finely diced
1 turkey sausage, casing removed
2 T Parmesan cheese
1/4 cup oat bran
2 T whole wheat flour (omit if not on Consolidation)
1 egg, beaten with a fork
salt and pepper
low or fat free sour cream
Bake squash cut side down on a cookie sheet for 20-30 minutes at 375. Squash should be soft when poked with a fork. Remove from skin, drain well and set aside. This can also be done in the microwave. Saute shallot in a skillet and add turkey sausage. Crumble and cook for 5 minutes, or until done. Remove and let cool. Once squash is cool enough to handle, add the shallot mixture, egg, cheese, oat bran, flour and season with salt and pepper. Mix well with hands and form 1/4-cup pancakes. Brown both sides in skillet with a bit of cooking spray. Serve with salsa and sour cream.
Makes 6 cakes.