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Before you jump to Spaghetti Squash Latkes recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.
Mostly, people have been taught to believe that “comfort” foods are bad for the body and should be avoided. Sometimes, if the comfort food is a high sugar food or some other junk food, this holds true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. There are some foods that, when you eat them, could better your mood. When you are feeling a little down and are needing an emotional boost, try a couple of these.
Eggs, believe it or not, are fantastic for helping you battle depression. You must be sure, though, that what you make includes the yolk. The egg yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, particularly the yolks, are full of B vitamins. The B vitamin family can be great for raising your mood. This is because these vitamins help your neural transmitters–the parts of your brain that dictate your mood–work better. Consume an egg and feel a lot happier!
Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a few of these hints instead.
We hope you got insight from reading it, now let’s go back to spaghetti squash latkes recipe. To cook spaghetti squash latkes you only need 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Spaghetti Squash Latkes:
- Prepare 1 small spaghetti squash (mine was about 2 lbs)
- Use 1 tbs olive oil - for rubbing
- Prepare 2 tbs minced onion (or 1 tsp onion powder)
- Take 2 eggs - beaten
- Prepare 4-6 tbs all purpose flour
- You need 1 tsp sea salt (or to taste)
- Provide 1/4 tsp black pepper
- You need For Frying
- Prepare 2 tbs vegetable oil
- Use 1 tbs butter (optional, helps with better crisping and color)
- Prepare For Serving
- Use sour cream or Greek yogurt
- Use minced chives or dill
Steps to make Spaghetti Squash Latkes:
- While squash is raw cut off stem and cut a small sliver off of one side to create a flat spot for stability. Carefully cut in half lengthwise (seriously, be careful it will be hard to cut while raw).
- Scoop out seeds. Rub 1 tbs olive oil all over inside and out of both halves (yes, skin too even though you won't use it). Place cut side down on a foil lined baking sheet.
- Bake in a preheated 400°F oven for 45 minutes, or until outside gives when poked (don't poke with your finger, though, to avoid burns lol). When done, remove squash. Flip cut side up and let cool completely.
- Scoop out and shred squash into a large bowl. Add all other ingredients, stir to combine. Start with 4 tbs flour and add more as needed. You're looking for a typical latke batter consistency. Also, if you like less salt start with 1/2 tsp. We thought they were perfectly seasoned, but tastes differ.
- Heat 3 tbs oil in a medium skillet over medium high heat. Carefully spoon about 1/3 cup worth of batter into the skillet for each latke (I could fit about 3 at a time in my skillet without over crowding).
- Turn heat down to medium and cook till browned on first side, about 3-5 minutes. Flip and cook until browned on second side.
- Transfer to paper towel lined plate and sprinkle with additional salt if desired.
- Serve warm garnished with sour cream or Greek yogurt and chives or dill. Enjoy!
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