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These spaghetti squash latkes are spiced up with a little jalapeno and made a bit healthier with squash instead of potatoes.
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While spaghetti squash is usually used as a stand in for spaghetti, it also makes a perfect latke base.
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When cooked, the flesh of the squash separates into strands that resemble its namesake.
Almond flour instead of the all-purpose stuff makes this version gluten-free.
Serves:Â about 8-10 latkes
INGREDIENTS
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- 1 small yellow onion, diced
- 1 small jalapeno, seeds removed and diced
- ½ tablespoon coconut oil
- 1½ cup cooked spaghetti squash, squeezed of excess water
- 1 egg
- 2 tablespoons almond meal/flour
- 2 tablespoons fresh parsley, chopped
- coconut oil for frying
INSTRUCTIONS
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