Spaghetti squash latkes (gluten free) with sriracha mayo dipping sauce
Hot sauces
What do you do with that other 1/2 spaghetti squash leftover from last nights dinner? Make latkes for breakfast!! This was by far one of the best (and satisfying) leftover recipes I made on the whim at home with a hungry household ready to tear down the pantry and fridge for something to eat.. This recipe is great for any leftover veggies you have: potatoes, sweet potatoes (a favorite of the house), shredded carrots, cabbage, or even spaghetti. The below accounts for only the leftover - or half a spaghetti squash and some leftover cauliflower puree we had the night before. Feel free to substitute the egg with leftover mashed potatoes, etc. and to double up the recipe if you have the whole squash to work with :) Great additions to switch it up: any greens (kale, spinach, collard, chard), jalapeno, grated onion, thinly sliced green onions, bacon bits, other shredded veggies, green apples, any spices, etc. The dipping sauce is a vegan mayo adopted from MINDBODYGREEN.com and Sriracha mixed together. This is such a great recipe to play around with for Sunday brunch :)
Share:
0
34
0
Comments