Spaghetti Squash Cakes

So spaghetti squash is not a favorite of my boys but we get a lot of it. I found this recipe and thought it might be and option the boys would like. I thought they were great.....apparently the boys were not fans. Actually they are still sitting at the table while I write this trying to choke them down and using the "water trick" to eat them. The redeeming factor though is that Keith (who NEVER eats squash) actually ate them. So overall I think the recipe was good. Next time I would bake them in the oven at 450 for 20 minutes on parchment instead of frying them in a pan. I think they would get more evenly crunchy.

Spaghetti Squash Pancakes

1 medium onion minced
1/3 Jalapeno minced
3 tbsp minced fresh ginger
3/4 tsp cumin
3/4 tsp coriander
salt and pepper
3 cups roasted spaghetti squash
1/2 cup chopped cilantro
2 eggs lightly beaten
1/4 cup flour

Preheat a large non-stick skillet add 1 tbsp veggie oil. Add onion, jalapeno, and ginger. Cook stirring constantly untill softened. Stir in cumin and coriander and cook until fragrant. Let cool
Transfer cooked mixture to a medium bowl. add spaghetti squash, cilantro, eggs and flour. Wipe out skillet. Lightly coat skillet with veggie oil or butter. Add batter in 1/4 cup fulls and cook until pancakes are golden, 6-8 min then flip. Transfer to the oven to keep warm.
Serve with plain yogurt mixed with cilantro, or we served them with cooked peppers, tomatoes and onions.