Spaghetti Squash Pancakes

I have discovered a love for spaghetti squash.  Easy to cook, loaded with Omega 3 and Omega 6, and low in fat and calories (just 42 calories a cooked cup!), this vegetable is a versatile addition to your dinner menu! I will be adding more recipes of this great winter vegetable as I make them!  The beautiful thing:  my kids loved these and gave them 2 thumbs up!!  They are a great after school snack.

Ingredients

1/3 cup panko breadcrumbs (can substitute rice crumbs for GF or use whole wheat flour)
1/2 cup egg beaters or 2 whole eggs
1 1/2 cup cooked spaghetti squash
1/2 small onion, minced
1/3 cup diced red pepper
salt and pepper
1/2 tsp. garlic
cooking spray

Directions:

Combine 1/3 cup breadcrumbs and 2 eggs or egg equivalent 
Add garlic...either minced or powder.  Add more or less depending on taste.
Add salt and pepper to taste
Add spaghetti squash, onion and red pepper and combine until all squash is moistened.

Spray skillet with cooking spray.  Drop 1/4 cup scoops of mixture and flatten with spatula.  Cook until each side is golden brown, roughly 4-7 minutes.  Makes 8 pancakes or 4 servings.

Serving size: 2 pancakes
Calories:  90 calories per serving (whole eggs)
                70 calories per serving (egg substitute)