Add eggs, onion or chives, salt and pepper to cooked spaghetti squash.
Melt 1 tablespoon butter or oil in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat.
Cook cakes until bottoms are lightly browned, turn over and brown second side (3-4 minutes on each side). Continue until you've used all the squash mixture. Use additional butter or oil if necessary. Sprinkle with salt and pepper and serve with sour cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.