Who says you have to make stuffed, savory dishes with spaghetti squash? When I opened the refrigerator this morning, two things called to me: a cut spaghetti squash half and a few remaining red strawberries in the carton. It immediately brought to mind a couple of very old recipes I made in my pre-low-carb days. I wondered how I might low-carb it? Then it came to me. I’ll make a fluffy dessert pancake! So that’s what I did!
This is my low-carb version of a very old recipe my Mom used to make with peaches. Mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things I serve him with spaghetti squash, could NOT tell it was in this creation! Don’t ya just love when you can fool someone’s taste buds that way? 🙂 Unable to find my old recipe, I just started without one. I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use. Then I started throwing things on top of that into the bowl. Sometimes the ingredients just click! 🙂 This is not suitable until the berries rung of the OWL ladder. Anyway, I think you’ll like this should you decide to give it a go.
VARIATION: Use fresh peaches and sugar-free peach jam instead of the strawberries. (will be higher carbs however)
You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of very talented low-carb internet cooks. Check out their Facebook page for a sampling on what awaits you in these books. Order yours today at Amazon or here: http://amongfriends.us/order.php
I accept no remuneration for this promotion nor for the inclusion of my recipes therein. I promote these books simply because they contain amazing low-carb recipes you’ll want to try.
INGREDIENTS FOR PANCAKE:
1 c. cooked spaghetti squash threads
1 oz. cream cheese
2 T. butter, unsalted
2 beaten eggs
1½ pkt. Truvia sweetener, or equivalent sweetener of your choice
2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)
2 T. golden flax meal (or 2 T. almond flour, or 1 T. coconut flour)
1 T. sugar-free strawberry preserves
3 oz. sliced strawberries
WHIPPED CREAM TOPPING: 1/3 c. cream, whipped. Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.
DIRECTIONS: Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes. Fork out 1 c. of the threads into a mixing bowl. Store the rest in your fridge or freezer for another use. Preheat oven to 350º. While still hot, mix in the cream cheese and butter to melt. Stir well. Add eggs, sweetener, DaVinci, flax meal and sliced strawberries. Stir well and pour into buttered pie plate or quiche dish. Bake at 350º for about 20-25 minutes or until center is set. Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly. Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates. Spread half the strawberry preserves on each in a thin layer. Place another quarter of the pancake nicely on top and top with half the whipped cream topping. Serve at once and ENJOY!
NUTRITIONAL INFO: Makes 2 servings each containing: (calculated using flax meal):
29 g fat
12.5 g carbs, 4.85 g fiber, 7.65 g NET CARBS
10.5 g protein
217 mg sodium
314 mg potassium