3tablespoonground almondsyou can crush them or put them through your food processor, or substitute almond meal
3tablespoonground flaxseed
1egg
2cupskaleminced/chopped
½cuponionsdiced
¼cupsun-dried tomatoeschopped
3cupsspaghetti squashcooked
salt and pepperto taste
Instructions
Once you’ve measured out 3 cups of spaghetti squash, let it cool, them squeeze out all the excess moisture with your hands. Squeeze well! You should be left with about 1.5 cups of squash. Chop up your kale, and dice everything else to bite-sized pieces. (You could also use your food processor for mincing onions, kale, and sun-dried tomatoes, but I don’t have one!)
Mix all ingredients together, and let sit for about 5 minutes.
BAKED: Grease a baking dish or sheet pan with coconut oil. Form spaghetti squash into 12 equal-sized patties and place on dish or sheet. Bake on 400º for 12 minutes, then flip and bake 8 more minutes.
FRIED: Coat the bottom of a skillet (I used a cast-iron skillet) with coconut oil and heat over medium, Form squash into flat patties (think potato pancakes), and fry in oil until crispy, then flip. (About 3-4 minutes per side.) This should make about 12 patties total and you should be able to fit two in the pan at a time.
Serve as a a party appetizer, or pair with grilled chicken, salad, or roasted vegetables for a complete meal.