Ingredients
2 lb spaghetti squash
8 oz pkg of baby spinach
3/4 c panko
2 Tbs parmesan cheese
1 Tsb minced garlic
1/2 tsp black pepper
1/4 tsp baking powder
1/2 tsp salt
2 eggs - beaten
2 Tbs oil
Preparation
Roast the spaghetti squash (cut in half) in oven at 425 degrees for 1 hour. With a fork, scrape out flesh into large bowl and remove the seeds. (seeds can be roasted and are delicious). Wilt spinach in skillet, add to squash in bowl. Place squash mixture in towel and squeeze as much moisture out as possible. Rough chop the mixture. In another bowl, mix all dry ingredients. beat eggs in small bowl and add to squash mixture Add dry ingredients and mix well.
Form 10 patties, add to skillet with oil and fry over medium heat until cooked throughout, about 4 minutes each side.
