White potatoes have triggered my osteoarthritis pain for years. I have tried them every which way and have repeatedly suffered inflammatory consequences. In response to that, I have begun to find creative alternatives to all my favorite white potato dishes. This recipe includes a surprising ingredient — spaghetti squash. If you cut pre-cooked spaghetti squash into rectangular shapes, then brown the outsides and salt lightly, it tastes very much like traditional latkes. Other types of squash taste too butternut-sweet or pumpkin-like; spaghetti squash has a neutral flavor. When you fry vegetables, they absorb the flavor of the fat used. This recipe is definitely higher in fat. I can eat this dish without an inflammatory reaction and enjoy it as a side dish for dinners and breakfasts.
- 1 large spaghetti squash cooked
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- Prepare spaghetti squash; allow to cool overnight in the refrigerator.
- The next day, using a spatula and a knife, lift out a “rectangle” of squash and sit on a plate. Continue cutting and shaping until you have several “rectangles” of squash. Keep the pieces quite thin as thicker pieces are less crispy.
- Heat olive oil in a large frying pan on medium high heat.
- Sprinkle the top of a rectangle with salt and pepper, then place that side face down in the frying pan. Sprinkle the exposed side with salt and pepper.
- Cook about 3 to 5 minutes, or until the bottom side is browned.
- Flip over and continue cooking until the next side is browned.
- Drain on a kitchen towel, and serve warm.
More from Stacked with Flavor:
- Cater to the ‘Mater Burger Recipe
- Kick-in-the-Pants Red Chili Oil Recipe
- Whole Butternut Squash in a Slow Cooker Recipe
Excerpted with permission from Stacked with Flavor by Shawna Coronado (Ogden Publications, 2019).