2 cups cooked, cooled spaghetti squash
2 tablespoons grated red onion
1 tablespoon whole wheat flour
1/8 teaspoon each, salt and pepper (or to taste)
2 teaspoons olive oil
1 tablespoon butter
Mix squash with onion, salt, and pepper. Fold in wheat flour and beaten egg. Heat oil in a non-stick pan over medium-high heat. Using wet hands, form squash mixture into six even patties. Add butter to hot oil, followed by squash patties. Cook 3 to 4 minutes on each side, until golden brown and cooked through (cooking times will vary depending on thickness).
Per serving: 4.6g carbohydrates; 0.9g fiber; 1.6g protein; 4.4g fat; 40 mg cholesterol; 72 mg sodium; 62 calories
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