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Posts Tagged ‘coriader’

by Sarah Steimer

You usually run across two types of recipes for spaghetti squash: The obvious spaghetti and a squash gratin. Well done finding a new twist, Everyday Food.

  • olive oil
  • 3 shallots, minced
  • 2 small jalapeƱos, seeded and minced
  • 3 tablespoons minced, peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and pepper
  • 3 cups roasted spaghetti squash (how-to for cooking the squash here), patted dry with paper towels
  • 2 eggs, lightly beaten
  • 1/4 cup flour

In a large nonstick skillet, heat olive oil. Add shallots, jalapeƱos and ginger to the pan, cooking until everything is softened. Add cumin and coriander and cook until fragrant. Season with salt and pepper and let cool slightly.

I added more flour than necessary because I didn't take the time to pat the squash dry. I'd be a bit more careful next time for sure.

Transfer the mixture to a medium bowl and wash the skillet so you can reuse it. Add the spaghetti squash, eggs and flour to the shallots mixture and combine. Spray the clean skillet with cooking spray and let it heat up.

In batches, add batter in about 1/4 cupfuls to the pan in pancake form – just like potato pancakes. Cook until each is golden brown on both sides. Keep in a warm oven until ready to serve.

NOTE: Don’t skip the salt, otherwise you can’t pick the flavor up as well. Very important. I also didn’t offer a dipping sauce with this, but I can imagine it would be great with plain yogurt or another tart sauce.

Recipe adapted from: Everyday Food

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