Spaghetti Squash and Fritters

I wanted to make herb spaghetti squash sans parmessan cheese to go with our lamb chops.  What I ended up with was yummy.

Photo: www.steamykitchen.com

First, halve the spaghetti squash, scrape out all the seeds, and place it cut side down on a foil-lined baking sheet.  Roast for about 40 minutes at 425˚.

Next, fork the long strands into a skillet heated and coated with a pat of melted butter.  Add herbs and spices.  I used garlic powder, salt, pepper, oregano.  I also added leftover caramelized onions.

Sauté until heated through and serve.

The next morning I made spaghetti squash fritters adapted from Empowered Sustenance.  This is by far the BEST use of leftover spaghetti squash I've ever made.  SO GOOD!

Ingredients:

1 cup leftover spaghetti squash
1 egg
1 Fat Dave Snack Stick* cut into bite size pieces (or bacon, sausage or any leftover meat), optional

Directions:

• Mix all ingredients together
• Heat a skillet with butter (Julia Child said you can't have too much butter)
• Scoop about a heaping spoonful into the skillet and fry like pancakes

Makes 4 fritters

*essentially, a slender Cabanossi smoked sausage made with pork, beef, sugar, and spices stuffed in sheep casing