Directions

1. Separate the strands of the cooked spaghetti squash; add flour and cheese; mix well, using a couple of forks.
2. Melt 1 tablespoon butter 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.
3. Cook cakes until bottoms are lightly browned, turn over and brown second side; continue until you've used all the squash mixture. Use additional butter, if necessary. Sprinkle with salt and pepper and serve with sour cream.
4. Note: For a different taste, sauté the squash pancakes in olive oil.