This week’s recipe comes from the kitchen of The Fellowship’s own Rachel Katzman, who regularly cooks up healthy kosher dishes, like this week’s spaghetti squash latkes!
We’re excited to introduce you to Rachel – a healthy food lover, kosher recipe creator, and Fellowship staff member – and share one of her recipes (more to come) with all of our Fellowship friends.
- 1 spaghetti squash, cooked
- 2 eggs
- 2 tbsp olive or avocado oil
- 4 tbsp ground flax seeds
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp Trader Joe's everything but the bagel seasoning
- 1/2 tsp onion powder
Pre-heat the oven to 400F.
Wrap the squash in foil and bake for 40 minutes or until fork tender. Keep the oven on at 400F.
When the squash is cool enough to handle, scoop out the flesh into a large bowl and add the salt, pepper, garlic powder, onion powder, everything seasoning, flax seeds and olive oil. The most annoying part is removing all of the seeds, but be patient, you'll get there. 🙂
Wait about 3-5 minutes for the mixture to absorb some of the flax seed meal.
On a parchment lined baking sheet, scoop a handful of the mixture and form it into flat latkes shapes.
Bake for 45 minutes, check to make sure they aren't burnt, and cook for another 15 minutes until crispy.
Let cool and serve warm with the dipping sauces!
-Rachel Katzman, a Fellowship staff member and food blogger who lives in Chicago