Spaghetti Latke and Squashsauce

So its that time of year when oil lights up our lives, frying fills our belly and fat is inevitable… or is it?! This year I am making my health my gift to myself and my kids so NO EXCUSES! No frying but also no missing out. Here is a delicious recipe that will fill that void.

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3 Servings. Each Serving is 3 Green, 1/24 Protein and 2 Condiments

Ingredients for Latke:

3 Cup Spaghetti Squash (Cooked)

2 Tbsp Fresh Chives Diced

1/2 Cup Egg Beaters

1/4 tsp salt

1/2 tsp garlic powder

Spray of Pam (Not counted in Condiments)

Ingredients for Squashsauce:

1 1/2 Cup Kabuka Squash (Cooked)

1 Packet of Splenda

1/2 tsp Cinnamon

1/2 Cup Silk Pure Almond Vanilla Unsweetened Almond Milk

Splash  of Vanilla Extract (less than 1/2 tsp)

Directions:

Preheat oven to 350 deg. In a bowl combine all the ingredients for the latke. Heat a frying pan on medium to high heat and spray with a drop of Pam (I love the butter flavor for this). Using a fork place small rounds of the mixture on the pan and let it sizzle. Once it crisps up/gets brown, flip it over. Then using a spatula push down on it so it flattens out as much as possible. Once its crisped up remove and place on a sheet pan. Once they are all done, place the pan with all the latkes in the oven for 15-20 minutes to cook thru.

If you want to avoid cooking in the oven leave them in the pan on medium to low heat for longer. I prefer the oven method since it crisps nicely on the outside and gets crunchier.

For the Squashsauce. Combine all the ingredients in the blender, serve chilled.

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If you prefer not to make the Squashsauce for the latke alone it is then 2 servings. Each serving is 3 green, 1/24 Lean and 1 Condiment.

 

 

 

 

 

NOTE: to cook the squash, cut them in half and remove the seeds. Place them in a 350 deg oven for 45min – 1 hour. Then remove them and once they cool, scoop them out.

 

 

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