I’m always looking for ways to make eating low carb tasty and interesting. These Spaghetti Latkes were just the treat when I wanted a fried morning breakfast fix.
- 1 cup leftover spaghetti squash
- 2 eggs
- shredded cheese (I used colby jack)
- salt and pepper to taste or seasonings of your choice
- medium skillet or griddle
In a medium mixing bowl combine spaghetti squash, eggs, shredded cheese, and seasonings of choice. Mix all ingredients together making sure the eggs are well beaten. Heat pan over medium heat. Using about a 1/4 cup measuring spoon pour mixture into small circles in pan. Should be able to do three or four at a time. Cook for a two or three minutes, then flip and cook for an additional two or three minutes.
I used G Hughes Honey Mustard sauce for a dipping sauce. Delicious, I will definitely be putting these on my menu plan.