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.
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.
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.
