Spaghetti Squash Pancakes

When I make spaghetti squash, I tend to make it in excess. Anyone with me? It's one of those foods that I like to store in containers in my fridge so I can make meals from it all week long. So, in my most recent spaghetti squashscapade, I decided to try spaghetti squash pancakes. Full disclosure: this recipe was total trial and error, and oddly enough, there was less error than expected (rarely ever happens that way). It turned out to be delicious! The texture and consistency were exactly what I would have hoped for - hearty and wholesome! (even though I was just secretly praying they wouldn't fall apart in the pan). Needless to say I LOVE this breakfast and recommend anyone who wants to healthify pancakes to give it a try! Here's how to do it:

Ingredients (serves 2): 

1. Contents of 1 medium spaghetti squash (yes, this means already cooked) 
2. 1 organic, cafe-free egg
3. 3/4 cup plain oats 
4. 1 teaspoon vanilla exract
5. 1 teaspoon cinnamon 
6. Optional for topping: banana, pomegranates, vanilla yogurt, maple syrup 

Directions: 

1.  In a medium bowl, mix together egg, vanilla, and cinnamon, until mixture appears uniform. 
2. Next, add about 2 cups cooked spaghetti squash into the bowl with the egg mix. Using a spoon or your (clean) hands, carefully mix together so that the squash is covered in egg. 
3. Add in the oatmeal and continue to carefully mix, as you do not want to lose the spaghetti shape. 
4. Set medium nonstick pan to medium heat and use about 1 generous tablespoon worth of squash "batter" per pancake. Flip with a spatula after ~45 seconds to prevent burning. 
5. Feel free to top it with any of the above toppings, or use your personal favorites! I used caramelized bananas, pomegranate seeds, Greek yogurt, and a touch of maple syrup! 

Spaghetti Squash "Noodle" Kugel

Passover is right around the corner and those of you who observe the Jewish holiday are probably ridding your pantry of all bread products and replacing it with tons of matzoh (unleavened bread). While it's fun to make matzoh-pizzas, eat chocolate dipped matzoh, and overload on noodle kugel (noodle-based dessert) for 8 crazy nights, you don't need a dietitian to tell you just how unhealthy these foods are (SORRY - *buzzkill*). Rather than overdosing on refined carbohydrates all week, consider ways to make your Passover, well, a little bit healthier.

In the spirit of the holiday, I decided to provide a new Passover favorite... or actually just general favorite (I'd be lying if I said I haven't eaten this for breakfast every morning for the last week straight). Rather than making noodle kugel with traditional egg noodles, I made it using spaghetti squash, and I nixed the cream and sugar too! All of the sweetness comes from the natural fruit ingredients. Before you roll your eyes to the back of your head and raise your eyebrows to your hairline - TRUST ME. THIS IS REALLY GOOD! Whether you celebrate Passover or not, this is a special dish to try. Let me know what you think :) 

Ingredients (serves ~5):

• 1 spaghetti squash
• 4 eggs
• 2 large apples, thinly sliced
• ⅓ cup raisins
• 6 dates
• 2 teaspoons cinnamon
• 1 tablespoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F. (note: for ease of cutting the spaghetti squash you may put the entire squash in oven while preheating to soften it).
2. When squash is soft enough, cut in half, longitudinally. On nonstick baking sheet place both halves face down (rind up) and bake for 25-30 minutes. While squash is baking, soak raisins in 1 cup of room temperature water to provide moisture before baking. Thinly slice apples and set aside.
3. Crack eggs into blender along with vanilla, cinnamon, and dates. Blend on high for 10 seconds or so, until contents are mixed.
4. When spaghetti squash has cooked, allow to cool for about 5-10 minutes. Use a fork to “scrape” squash from top to bottom, creating the “spaghetti.” Layer spaghetti in baking tin by filling it halfway. Then place half of the apples and raisins (after draining them) on top. Pour half of the egg and date mixture over it. Cover with a second layer of spaghetti squash, and place a final layer of apples and raisins. You may freely add a layer of cinnamon, if desired. Cover with remainder of egg and date mixture.
5. Allow entire mixture to bake for 45 minutes, or until golden brown.

Spaghetti Squash Sunny Side Up

The days are becoming noticeably longer and the weather seems to be warming up. All signs point to the changing of seasons! Before you completely kiss winter goodbye (it's not over yet!), be sure that you've made the most of you winter recipes. Today we're taking an original spin on one of our favorite winter foods... spaghetti squash. For breakfast. 

You've probably never thought of spaghetti squash as a breakfast food... but why shouldn't it be? For instance, it's customary to serve a side of (sweet potato) fries with your morning omelet, right? Squash isn't all that different. This delicious breakfast special combines spaghetti squash, parmesan cheese, and a fried egg, making it the ultimate breakfast of champions. 

Spaghetti squash is a good source of fiber as well as vitamins A and C. Parmesan cheese, little known, is a good source of protein and calcium. One quarter cup serving of shredded parmesan has about 10 grams of protein! Eggs are also a good source of protein, vitamin D, and other minerals. Now it's time to get cracking! 

Ingredients (serves 1):

1. 1 spaghetti squash
2. 1/4 cup parmesan cheese
3. 1 egg 

Directions:

Part I

1. Slice squash longitudinally and remove seedy center. Place both halves face down (rind up) on baking sheet and bake at 400 degrees Fahrenheit for 30 minutes.
2. Once baked, use a fork to scrape insides of squash from top to bottom, into a large bowl.
3. Set aside 1/2 cup of squash for recipe (refrigerate remainder to use for dinner!).
4. Add 1/4 cup parmesan to 1/2 cup of squash and allow to melt.

Part II

1. Use stovetop to fry egg.
2. When egg is cooked, place it atop the spaghetti squash and parmesan combo.
3. ENJOY! 

Vegan Spaghetti Squash Carbonara with Shiitake Bacon

Can you remember the last time you ate a bowl of spaghetti carbonara with bacon and felt great about it?

(recipe adapted from By Chloe's very own vegan chef Chloe Coscarelli)

Didn't think so. Well, we're about to change that. We have put our touch on one of the least diet-friendly dishes to make it completely Tovita approved. We hope you are as excited as we were when we discovered this recipe. We love using spaghetti squash as a substitute for pasta but feel free to use zucchini noodles, whole wheat or quinoa pasta, or shirataki noodles as you prefer! 

Spaghetti Squash: 2 spaghetti squash serves 4-6 people

1. Preheat oven to 450 degrees and line baking dish with aluminum foil or parchment paper
2.  Cut spaghetti squash in half using chef's knife and scrape out the seeds with a fork
3. Place squash face down and bake for 30-40 minutes until fully cooked
4. Scrape out the spaghetti squash with a fork and place in a bowl

Shiitaki Bacon

Ingredients:

• 1 pound shiitaki mushrooms
• 1/4th cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon pepper

1. Preheat oven to 375 degrees
2. Toss mushrooms with oil, salt, and pepper on baking sheet
3. Bake for 30 minutes turning frequently with a spatula until crisp

Vegan Carbonara Sauce

Ingredients:

• 14 ounces soft organic tofu
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic gloves, minced
• 1/2 cup water
• 2 tablespoons water
• 1 and 1/2 teaspoons sea salt
• Pepper
• Chopped parsley to garnish

Directions:

1. Heat olive oil on skillet over medium heat and cook onion and garlic until soft and browned. Remove from heat 
2. In blender, combine the onion, garlic, tofu, water, lemon juice and salt. Blend on high until creamy consistency. Should be around 2 minutes. Let the sauce sit for about 5 minutes to allow to thicken
3. Add the sauce to the spaghetti squash and top with the shiitaki bacon and parsley garnish. 

Enjoy!