Ever just crave spaghetti squash? I do. It’s not something I eat all the time, but when I’m in the mood, it’s the best. Usually I steam it and serve it with a marinara sauce loaded with vegetables. That’s exactly what I did this week. But I had quite a bit of squash leftover, so I decided to make pancakes the second night.
I made a fresh tomato sauce to go on top. I love making this in the summer with yummy fresh tomatoes and basil. I made it first so the tomatoes could marinate while I made the squash pancakes. I sauteed some fresh spinach and made a balsamic reduction also. Sounds like a lot of steps, but it really was easy.