Pancake Bacon Strips

Photo: blog.chefuniforms.com

What a delicious way to start (or end) your day.  Try this with Pancakes My Kids Will Eat from my earlier post.

Guess what we're having for breakfast on Saturday.

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